Name: Crispy Tofish and Chips
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 4 servings
Cuisine: british
Ingredients: 560 g extra-firm tofu (pressed); 3 null nori sheets (cut into rectangles); 45 ml lemon juice (from 1 lemon); 200 ml white wine (vegan-friendly); 1 tbsp caper brine; 1 tsp fine salt; 180 g plain flour; 40 g cornflour; 0.5 tsp fine salt; 0.5 tsp black pepper; 240 ml ale (vegan-friendly); 1 kg maris piper potatoes (peeled and cut into chips); 1 litre vegetable oil (for deep-frying); 1 tsp sea salt; 300 g frozen garden peas; 1 tbsp dairy free spread; 10 null mint leaves; 20 ml lemon juice (from 1/2 lemon); 1 null shallot (finely chopped); 20 ml lemon juice (from 1/2 lemon); 15 g capers (drained and chopped); 20 g pickled gherkins (finely chopped); 5 g tarragon (chopped); 5 g chives (chopped); 5 g parsley (chopped); 100 g vegan mayonnaise; 1 null tomato ketchup; 2 null lemon wedges

Instructions

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1

Press the extra-firm tofu (560 g) between clean tea towels with a weight on top for 30 minutes. Drain and cut into 16 rectangles.
2

Mix lemon juice (45 ml), white wine (200 ml), caper brine (1 tbsp), and fine salt (1 tsp) for the marinade. Add the tofu blocks and set aside.
3

Boil water in a large pan. Slice maris piper potatoes (1 kg) into 1cm chips and cook in boiling water for 5 minutes. Drain and dry thoroughly.
4

Prepare the batter by whisking plain flour (180 g), cornflour (40 g), fine salt (0.5 tsp), and black pepper (0.5 tsp) with ale (240 ml) until smooth.
5

Cut nori sheets (3) into rectangles matching the tofu sides. Attach one to each tofu piece using its wetness and secure with cocktail sticks.
6

Heat vegetable oil (1 litre) to 140°C in a deep saucepan. Deep-fry the chips in batches for 4 minutes, then drain on kitchen paper.
7

Heat oil to 180°C. Fry the chips again for 5 minutes until crispy and golden. Season with sea salt (1 tsp) and keep warm in the oven.
8

Dip tofu blocks into the batter to cover completely. Fry in the 180°C oil for 4 minutes until dark golden brown. Drain, remove sticks, and double-dip for a second coating.
9

Boil frozen garden peas (300 g) for 3 minutes. Blend with dairy free spread (1 tbsp), mint leaves (10), lemon juice (20 ml), and a pinch of salt and pepper until half are whole.
10

Prepare the tartare sauce by mixing shallot (1), lemon juice (20 ml), capers (15 g), pickled gherkins (20 g), tarragon (5 g), chives (5 g), parsley (5 g), and vegan mayonnaise (100 g).
11

Serve the crispy tofish with chips, mushy peas, tartare sauce, tomato ketchup (1), and lemon wedges (2).