Ingredients
- Blue dragon tofu box 3kg
- Middletons gluten-free batter mix 400g
- Seaweed sheets 10 sheets
- Rice flour 30g
- Everyday Favourites white wine vinegar 50g
- Everyday Favourites coated thin cut fries skin on 9mm 1kg
- Minted peas 800g
Method
- Make the batter as per the batter mix instructions.
- Cut the tofu into fish fillet shapes (150g) and drizzle each with 5g of white wine vinegar.
- Wrap the tofu in seaweed sheets.
- Dust in rice flour and then batter.
- Deep fry at 180c until the batter is golden and crispy.
- Serve with chips and minted crushed peas.
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