Date posted: 22/02/2018

Tofish ‘n’ chips

  • Serves 10
  • Timing: 1 hr 20 mins
Votes: 1 Average: 5


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


  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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