MrFalafel,

I presume the tofu is drained and pressed? Also, since I don't know, is
a cup in Britain the same as a cup in the US?

Thanks,

Justin

MrFalafel wrote:
> Fish-free fish & chips Updated: Now even easier and tastier!
>
> Here's a recipe I came up with a few years ago to satisfy my deep-
> fried food cravings. Wrap it up in newspaper and you'd be surprised
> how much it's like the real thing!
>
> Ingredients:
>
> 1 block of firm tofu (250 grams)
> 2-3 big potatoes, scrubbed, and cut into 'chip/french fry' pieces.
> 1 cup flour
> 1 tsp paprika
> 1 cup beer
> oil
> malt vinegar
> cornflour/corn starch
>
> Cut the tofu into big-finger size pieces. Place in a shallow dish and
> cover with malt vinegar. Marinate for an hour or so.
>
> Place chips on a baking sheet and sprinkle a bit of olive oil over
> them and toss. Place in 200C oven for half an hour and then turn the
> chips, cooking for another 15 minutes or so.
>
> Meanwhile mix beer, flour & paprika together in a bowl. The batter
> should be like a thick pancake consistancy. Add more flour/beer (if
> neccessary) to get it right.
>
> Place oil into a wok or deep fryer and heat to very hot, almost
> smoking.
>
> Place a good bit of cornflour/cornstarch in bowl.
>
> Remove tofu from marinade, pat dry and dredge in cornflour, shake of
> excess and then dredge in batter and place directly into hot oil, and
> repeat with a few more tofu pieces. Flip while cooking to get them
> golden brown all over. Drain on paper towels Repeat until all is
> cooked.
>
> Place chips on a platter with tofu on top. Serve with malt vinegar,
> salt & pepper and ketchup.