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Fish is often the last animal product vegans give up. This recipe for tofish (fish flavour tofu) will stop any cravings for fish with its crisp thick batter and tender inside. Trying to keep it healthy I've made the batter with wholemeal flour and drain it on kitchen towel once cooked.
TIP: To press your tofu use a tofu press or alternatively wrap in a tea towel and press between two plates with a weight on top. The brand Tofoo is already pressed. When heating the oil to fry the tofish you want the heat set to maximum (always keep an eye on it) and when it starts to slightly bubble drop in a teaspoon of batter and it should expand and go crisp and golden within a few seconds. If this doesn't happen the oil isn't hot enough.
You can keep the tofish warm in the oven with the chips for no more than ten minutes. This is helpful if you are preparing for a large amount of people or your pan is limited in size.
Makes 4 servings.
Ingredients – tofish
1 pack of pressed firm tofu (400g approx.)
1 cup of white wine
1 tsp pink/sea salt
1 tbsp vegan fish sauce or soy sauce
2 tbsp lemon juice
Mix all the ingredients together in a large bowl and set to one side. Cut the tofu into 4 triangles and coat in the marinade. Leave to soak up the flavours for at least one hour or overnight.
Ingredients – Batter
1 large sushi nori sheet
1 tsp baking powder
100g wholemeal flour (plus extra to coat the tofu)
1 tsp smoked paprika
1/2 tsp pink/sea salt
1 tsp garlic powder
1 tsp onion powder
200ml sparkling water
Vegetable oil (please take care when deep fat frying)
Lay a nori sheet on a chopping board and a triangle of tofu on top. Using a sharp knife cut around the tofu so you have a layer of nori on one side of the tofu. This is a bit like fish skin and gives a seafood taste. Do this to all four triangles then set aside.
To a large bowl add all the dry ingredients and mix together. Pour in the water and whisk until you get a thick batter. Set aside.
On a plate sprinkle about 1/2 a cup of flour and coat each side of the tofu (this helps the batter stick). In a deep pan pour in the oil until it fills about 1.5 – 2 inches in depth. Heat on a high heat for around 4-5 minutes until it starts to bubble (see my tip) .
Gently pick up a piece of tofish (keeping the nori on top) and coat in the batter. Lay the tofish into the oil and repeat with the other portions. After 3 minutes turn the tofish over and cook the other side. The batter should be golden and crisp. If it doesn't look like the video you can cook for a bit longer. Gently (using tongs) remove each piece from the pan and let the excess oil drain off. Place on kitchen towel to soak up any more oil. Serve immediately with chips, mushy peas and tartare sauce. Enjoy!
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