eCook Meal
Salt & Vinegar Beer Battered Tofu
with roasted baby potatoes & minty peas
This is comfort food at it’s finest, a British classic with a vegan twist! Golden vegan beer-battered (non-alcoholic, of course!) tofish and chips accompanied by mint-laced peas and a That Mayo Vegan dipping sauce. Super crisp on the outside, soft and tender on the inside – need we say more?
Serving guide
Choose your portion size.
POTATOES GONNA POTATE
Preheat the oven to 200°C. Spread out the halved baby potatoes on the roasting tray in a single layer. Coat in oil and the coriander-parsley rub, and season to taste. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
TOFU MARINADE & NORI
Cut the drained tofu slab in half lengthways, then cut each half diagonally to get 4 triangles. In a shallow dish combine the soy sauce and vinegar. Cut the nori into triangles a similar size to the tofu. Press each piece onto the flat side of each tofu triangle. Place (tofu-side down) in the dish with the marinade. Allow to rest in the fridge for at least 15 minutes. Place the remaining nori in the oven (no need for a roasting tray) and roast for 1-2 minutes until crispy. Remove and when cool enough to handle, crumble and set aside.
SOY-DELICIOUS MAYO
Remove the marinating tofu from the fridge. Place the mayo in a bowl with 1 tsp of the marinade, and season to taste. Mix to combine and set aside. Return the marinating tofu to the fridge.
MINT PEAS
Place a pan over a medium-high heat with a drizzle of oil. Once hot, add the peas and fry for 2-3 minutes until heated through. On completion, remove from the heat, stir through the crumbled nori, ¾ of the chopped mint, and season to taste. Cover to keep warm and set aside.
BATTER & FRY
Place a pot over a medium-high heat. Fill with enough oil to deep-fry the tofu. Place ¾ of the tempura flour in a bowl. Gradually mix in 50ml of beer (you won’t be needing the rest of the beer) and some seasoning until fully combined. In another shallow bowl, place the remaining tempura flour. When the oil is hot, remove each tofu triangle from the marinade, dip into the tempura flour and then into the batter. Carefully lower each piece into the hot oil. Deep-fry for 3-5 minutes until the batter is golden and crispy. On completion, remove and place on paper towel. Season and allow to drain.
TOFISH N’ CHIPS
Dish up the crispy tofu and golden baby potatoes. Side with the minty peas and garnish with the remaining mint and Lemon wedges. Don’t forget your soy-vinegar mayo for dunking. Enjoy, Chef!
Baby Potatoes - 250g
Coriander-Parsley Rub - 5ml
Non-GMO Tofu - 110g
Low Sodium Soy Sauce - 15ml
Apple Cider Vinegar - 30ml
Nori Sheet - 1
That Mayo (Vegan) - 15ml
Peas - 100g
Fresh Mint - 3g
Tempura Flour - 125ml
Non-alcoholic Beer - 1 bottle
Lemon - 1
POTATOES GONNA POTATE
Preheat the oven to 200°C. Spread out the halved baby potatoes on the roasting tray in a single layer. Coat in oil and the coriander-parsley rub, and season to taste. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
TOFU MARINADE & NORI
Cut the drained tofu slabs in half lengthways, then cut each half diagonally to get 4 triangles per portion. In a shallow dish combine the soy sauce and vinegar. Cut the nori into triangles a similar size to the tofu. Press each piece onto the flat side of each tofu triangle. Place (tofu-side down) in the dish with the marinade. Allow to rest in the fridge for at least 15 minutes. Place the remaining nori in the oven (no need for a roasting tray) and roast for 1-2 minutes until crispy. Remove and when cool enough to handle, crumble and set aside.
SOY-DELICIOUS MAYO
Remove the marinating tofu from the fridge. Place the mayo in a bowl with 2 tsp of the marinade, and season to taste. Mix to combine and set aside. Return the marinating tofu to the fridge.
MINT PEAS
Place a pan over a medium-high heat with a drizzle of oil. Once hot, add the peas and fry for 2-3 minutes until heated through. On completion, remove from the heat, stir through the crumbled nori, ¾ of the chopped mint, and season to taste. Cover to keep warm and set aside.
BATTER & FRY
Place a pot over a medium-high heat. Fill with enough oil to deep-fry the tofu. Place ¾ of the tempura flour in a bowl. Gradually mix in 100ml of beer (you won’t be needing the rest of the beer) and some seasoning until fully combined. In another shallow bowl, place the remaining tempura flour. When the oil is hot, remove each tofu triangle from the marinade, dip into the tempura flour and then into the batter. Carefully lower each piece into the hot oil. Deep-fry for 3-5 minutes until the batter is golden and crispy. You may need to do this in batches. On completion, remove from the pan and place on paper towel. Season and allow to drain.
TOFISH N’ CHIPS
Dish up the crispy tofu and golden baby potatoes. Side with the minty peas and garnish with the remaining mint and Lemon wedges. Don’t forget your soy-vinegar mayo for dunking. Enjoy, Chef!
Baby Potatoes - 500g
Coriander-Parsley Rub - 10ml
Non-GMO Tofu - 220g
Low Sodium Soy Sauce - 30ml
Apple Cider Vinegar - 45ml
Nori Sheet - 1
That Mayo (Vegan) - 30ml
Peas - 200g
Fresh Mint - 5g
Tempura Flour - 250ml
Non-alcoholic Beer - 1 bottle
Lemon - 1
POTATOES GONNA POTATE
Preheat the oven to 200°C. Spread the halved baby potatoes on the roasting tray in a single layer. To ensure crispness – use two trays! Coat in oil, the coriander-parsley rub, and season to taste. Roast in the hot oven for 35-40 minutes until crispy on the outside and soft on the inside, shifting halfway.
TOFU MARINADE & NORI
Cut the drained tofu slabs in half lengthways, then cut each half diagonally to get 4 triangles per portion. In a shallow dish combine the soy sauce and vinegar. Cut the nori into triangles a similar size to the tofu. Press each piece onto the flat side of each tofu triangle. Place (tofu-side down) in the dish with the marinade. Allow to rest in the fridge for at least 15 minutes. Place the remaining nori in the oven (no need for a roasting tray) and roast for 1-2 minutes until crispy. Remove and when cool enough to handle, crumble and set aside.
SOY-DELICIOUS MAYO
Remove the marinating tofu from the fridge. Place the mayo in a bowl with 3 tsp of the marinade, and season to taste. Mix to combine and set aside. Return the marinating tofu to the fridge.
MINT PEAS
Place a pan over a medium-high heat with a drizzle of oil. Once hot, add the peas and fry for 3-5 minutes until heated through. On completion, remove from the heat, stir through the crumbled nori, ¾ of the chopped mint, and season to taste. Cover to keep warm and set aside.
BATTER & FRY
Place a large pot over a medium-high heat. Fill with enough oil to deep-fry the tofu. Place ¾ of the tempura flour in a bowl. Gradually mix in 150ml of beer (you won’t be needing the rest of the beer) and some seasoning until fully combined. In another shallow bowl, place the remaining tempura flour. When the oil is hot, remove each tofu triangle from the marinade, dip into the tempura flour and then into the batter. Carefully lower each piece into the hot oil. Deep-fry for 3-5 minutes until the batter is golden and crispy. You may need to do this in batches. On completion, remove from the pan and place on paper towel. Season and allow to drain.
TOFISH N’ CHIPS
Dish up the crispy tofu and golden baby potatoes. Side with the minty peas and garnish with the remaining mint and Lemon wedges. Don’t forget your soy-vinegar mayo for dunking. Enjoy, Chef!
Baby Potatoes - 750g
Coriander-Parsley Rub - 15ml
Non-GMO Tofu - 330g
Low Sodium Soy Sauce - 45ml
Apple Cider Vinegar - 60ml
Nori Sheets - 2
That Mayo (Vegan) - 45ml
Peas - 300g
Fresh Mint - 8g
Tempura Flour - 375ml
Non-alcoholic Beer - 1 bottle
Lemons - 2
POTATOES GONNA POTATE
Preheat the oven to 200°C. Spread the halved baby potatoes on the roasting tray in a single layer. To ensure crispness – use two trays! Coat in oil, the coriander-parsley rub, and season to taste. Roast in the hot oven for 35-40 minutes until crispy on the outside and soft on the inside, shifting halfway.
TOFU MARINADE & NORI
Cut the drained tofu slabs in half lengthways, then cut each half diagonally to get 4 triangles per portion. In a shallow dish combine the soy sauce and vinegar. Cut the nori into triangles a similar size to the tofu. Press each piece onto the flat side of each tofu triangle. Place (tofu-side down) in the dish with the marinade. Allow to rest in the fridge for at least 15 minutes. Place the remaining nori in the oven (no need for a roasting tray) and roast for 1-2 minutes until crispy. Remove and when cool enough to handle, crumble and set aside.
SOY-DELICIOUS MAYO
Remove the marinating tofu from the fridge. Place the mayo in a bowl with 4 tsp of the marinade, and season to taste. Mix to combine and set aside. Return the marinating tofu to the fridge.
MINT PEAS
Place a pan over a medium-high heat with a drizzle of oil. Once hot, add the peas and fry for 3-5 minutes until heated through. On completion, remove from the heat, stir through the crumbled nori, ¾ of the chopped mint, and season to taste. Cover to keep warm and set aside.
BATTER & FRY
Place a large pot over a medium-high heat. Fill with enough oil to deep-fry the tofu. Place ¾ of the tempura flour in a bowl. Gradually mix in 250ml of beer (you won’t be needing the rest of the beer) and some seasoning until fully combined. In another shallow bowl, place the remaining tempura flour. When the oil is hot, remove each tofu triangle from the marinade, dip into the tempura flour and then into the batter. Carefully lower each piece into the hot oil. Deep-fry for 3-5 minutes until the batter is golden and crispy. You may need to do this in batches. On completion, remove from the pan and place on paper towel. Season and allow to drain.
TOFISH N’ CHIPS
Dish up the crispy tofu and golden baby potatoes. Side with the minty peas and garnish with the remaining mint and Lemon wedges. Don’t forget your soy-vinegar mayo for dunking. Enjoy, Chef!
Baby Potatoes - 1kg
Coriander-Parsley Rub - 20ml
Non-GMO Tofu - 440g
Low Sodium Soy Sauce - 60ml
Apple Cider Vinegar - 75ml
Nori Sheets - 2
That Mayo (Vegan) - 60ml
Peas - 400g
Fresh Mint - 10g
Tempura Flour - 500ml
Non-alcoholic Beer - 1 bottle
Lemons - 2
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Salt & Vinegar Beer Battered Tofu?
The preparation time for Salt & Vinegar Beer Battered Tofu with roasted baby potatoes & minty peas is between 25 and 40 minutes.
What is the total time required to make Salt & Vinegar Beer Battered Tofu with roasted baby potatoes & minty peas?
The total time required to make Salt & Vinegar Beer Battered Tofu with roasted baby potatoes & minty peas is between 30 and 45 minutes.
How many servings does Salt & Vinegar Beer Battered Tofu provide?
4 servings
What are the main ingredients in Salt & Vinegar Beer Battered Tofu?
Apple Cider Vinegar, Baby Potato, Coriander-Parsley Rub, Fresh Mint, Lemon, Low-Sodium Soy Sauce, Non-alcoholic Beer, Non-GMO Tofu, Nori Sheet, Pea, Tempura Flour, That Mayo (Vegan)
What is the nutritional information of Salt & Vinegar Beer Battered Tofu?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Salt & Vinegar Beer Battered Tofu?
SOY-DELICIOUS MAYO: Remove the marinating tofu from the fridge. Place the mayo in a bowl with 2 tsp of the marinade, and season to taste. Mix to combine and set aside. Return the marinating tofu to the fridge. BATTER & FRY: Place a pot over a medium-high heat. Fill with enough oil to deep-fry the tofu. Place ¾ of the tempura flour in a bowl. Gradually mix in 100ml of beer (you won’t be needing the rest of the beer) and some seasoning until fully combined. In another shallow bowl, place the remaining tempura flour. When the oil is hot, remove each tofu triangle from the marinade, dip into the tempura flour and then into the batter. Carefully lower each piece into the hot oil. Deep-fry for 3-5 minutes until the batter is golden and crispy. You may need to do this in batches. On completion, remove from the pan and place on paper towel. Season and allow to drain. MINT PEAS: Place a pan over a medium-high heat with a drizzle of oil. Once hot, add the peas and fry for 2-3 minutes until heated through. On completion, remove from the heat, stir through the crumbled nori, ¾ of the chopped mint, and season to taste. Cover to keep warm and set aside. TOFU MARINADE & NORI: Cut the drained tofu slabs in half lengthways, then cut each half diagonally to get 4 triangles per portion. In a shallow dish combine the soy sauce and vinegar. Cut the nori into triangles a similar size to the tofu. Press each piece onto the flat side of each tofu triangle. Place (tofu-side down) in the dish with the marinade. Allow to rest in the fridge for at least 15 minutes. Place the remaining nori in the oven (no need for a roasting tray) and roast for 1-2 minutes until crispy. Remove and when cool enough to handle, crumble and set aside. POTATOES GONNA POTATE: Preheat the oven to 200°C. Spread out the halved baby potatoes on the roasting tray in a single layer. Coat in oil and the coriander-parsley rub, and season to taste. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway. TOFISH N’ CHIPS: Dish up the crispy tofu and golden baby potatoes. Side with the minty peas and garnish with the remaining mint and lemon wedges. Don’t forget your soy-vinegar mayo for dunking. Enjoy, Chef!
What should be prepared from my kitchen to make Salt & Vinegar Beer Battered Tofu?
Apple Cider Vinegar, Baby Potato, Coriander-Parsley Rub, Fresh Mint, Lemon, Low-Sodium Soy Sauce, Non-alcoholic Beer, Non-GMO Tofu, Nori Sheet, Pea, Tempura Flour, That Mayo (Vegan)
How many calories does Salt & Vinegar Beer Battered Tofu have?
calories
How much fat content does Salt & Vinegar Beer Battered Tofu have?
grams