Delightful bite-sized triangles of marinated tofu, salty with a hint of the sea, encased in a crunchy, airy beer batter... Is it me or did your kitchen just morph into a beachside cafe?
You will need
- 250 g firm tofu
- 2 teaspoons kelp powder (available at health food stores)
- 2 teaspoons garlic powder
- 1/2 teaspoon sweet paprika
- 2 teaspoons salt
- 1 to 2 tablespoons olive oil
- Lemon wedges, to serve
- Rice bran oil or grapeseed oil, for shallow frying
- 3-4 tablespoons egg-free mayonnaise
- 4-5 gherkins or dill pickles, finely diced
- Juice of 1/2 lemon
- 1 1/2 cups plain flour
- 375 ml bottle of light beer, such as a pilsner
15 mins to prep
20 mins to cook
Halve your block of tofu twice so you end up with four pieces. Then slice these into two triangles by cutting each piece diagonally. You should end up with 8 tofu triangles. (That being said, there are no hard and fast rules here –- cut out stars if you like!)
Make a marinade by combining the kelp powder, garlic powder, paprika, salt and olive oil in a bowl. Add the tofu pieces and gently mix to coat, then cover and marinate in the fridge for at least two hours, or overnight if possible.
Meanwhile, combine all the tartare sauce ingredients in an airtight container and store in the fridge until you’re ready to serve.
Just before cooking, prepare the batter. Simply put the flour in a bowl, pour the beer over and whisk gently until just combined.
Heat a heavy-based frying pan or wok over medium-high heat. Add enough rice bran oil to cover the base. Working in batches to avoid overcrowding the pan or wok, dip the tofu pieces in the batter, covering them generously, then cook for about 5 minutes on each side, until light brown and crispy, being careful of the hot oil when flipping them over. Drain tofu on paper towels.
Serve immediately with lemon wedges and your tartare sauce!