What are the main ingredients in Salt & Vinegar Beer Battered Tofu?

Oil (cooking, olive or coconut), Salt & Pepper, Water

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?

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. 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. 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. 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!

What should be prepared from my kitchen to make Salt & Vinegar Beer Battered Tofu?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Salt & Vinegar Beer Battered Tofu

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?

Salt & Vinegar Beer Battered Tofu

with roasted baby potatoes & minty peas

Hands on Time: 25 - 40 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Apple Cider Vinegar
Baby Potatoes
Coriander-Parsley Rub
Fresh Mint
Lemon
Lemons
Low-Sodium Soy Sauce
Non-alcoholic Beer
Non-GMO Tofu
Nori Sheet
Nori Sheets
Peas
Tempura Flour
That Mayo (Vegan)

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Photo of Salt & Vinegar Beer Battered Tofu

Serves 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 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

Download the Recipe

Serves 2

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

Download the Recipe

Serves 3

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

Download the Recipe

Serves 4

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!