- 1½ cups plain (all-purpose) flour
- 1 tsp cornflour (cornstarch), plus extra to dust
- 1½ tsp onion powder
- ½ tsp garlic powder
- 1 tsp chilli powder
- 325ml/11fl oz/1¹⁄³ cups) pale ale (make sure you get a vegan one)
- 350g/12oz/1 block fresh firm tofu, drained and cut into 8–10 slices
- 1 sheet nori, cut into pieces to match the tofu slices
- Salt and pepper
- make the beer batter by combining the flour, cornflour, onion, garlic and chilli powders with the ale, mixing thoroughly. In a pan, heat the oil to 170˚C/340˚F. Check the temperature by putting a couple of drops of batter in the oil and seeing if it crisps up.
- Dust the tofu and nori slices with a little cornflour, then coat with the batter mixture and add to the hot oil in batches. They should take about 3–4 minutes to get really crisp. Flip them over midway so that they get nice and golden on both sides. Remove with a slotted spoon, place on some kitchen paper to soak up any excess oil and season to taste.
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