Tofish ‘n’ chips

1. Make the batter as per the batter mix instructions.
2. Cut the tofu into fish fillet shapes (150g) and drizzle each with 5g of white wine vinegar.
3. Wrap the tofu in seaweed sheets.
4. Dust in rice flour and then batter.
5. Deep fry at 180c until the batter is golden and crispy.
6. Serve with chips and minted crushed peas.

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