Cooking time: 1.5h | 4 servings
Ingredients:
- 400 g firm tofu
- 2 tbsps flour for the tofu
- Salt
- 4 portions of chips, I used 850g.
- Oil for frying
Deep fry batter:
- 300 ml flour
- 250-300 ml vegan beer
- 2 tbsp lime juice
- 1.5 tbsp corn flour
- 2 tsp baking powder
- 1 tsp salt
- 0.5 tsp pepper
Lime mayo:
- 200 ml vegan mayonnaise
- Zest from 1 lime
- 1 tbsp lime juice
Instructions:
- Cut the tofu into 6 rectangles, about 1 cm thick. Then cut again from one edge to the other to make triangles. This should make 12 triangle shaped slices of tofu.
- Wrap the tofu up in kitchen roll, line them up with space in between them. Place something heavy on top, preferably books to evenly distribute the weight and press for about 1h.
- Prepare the deep fry batter by micing all ingredients together apart from the beer. Lastly mic 250ml beer, the batter will be thick, but if it is way too thick add some more beer. You want it too feel like glue, thick but not runny. Leave in the fridge for 30 mins.
- In a pasta bowl, mic together 2 tbsp flour and salt to taste. But remember that the tofu is not already very salty.
- Heat oil to 180ºC in two seperate pots, both for the tofu and the chips. (You can re-use the oil after if you strain it).
- Mix together the ingredients for the lime mayo in a bowl. Put aside.
- Dip the tofu in the flour first and then the deep fry batter. Be careful not to break the tofu, I used a fork for turning. Make sure the batter really sticks to the tofu.
- Fry for about 2 mins. I fried 2-3 at a time, make sure they don’t stick to each other or the pan. Place on a oven grid and sprinkle some sea salt flakes on top. When you only have a few pieces of tofu left, start frying the chips.
- Serve with lime mayo!
