Ingredients
Dry
- 14 oz Extra firm tofu (Pressed and cut into fillets)
- 2 sheets Nori sheets (Cut to the size of the tofu fillets)
- 1 cup All-purpose flour
- 0.25 cup Cornstarch
- 1 Tbsp Old Bay seasoning
- 1 tsp Garlic powder
- 1 tsp Dried dill
- 1 tsp Salt
- 0.5 tsp Black pepper
Wet
- 1 cup Vegan mayonnaise
- 2 Tbsp Lemon juice (Divided)
- 1 cup Vegan light beer (Cold)
- 3 Tbsp Pickle relish
- 1 tsp Dijon mustard
- 4 cup Neutral oil (For frying)
Method
- 1. In a small bowl, whisk together the vegan mayonnaise, 1 tbsp lemon juice, pickle relish, Dijon mustard, and dried dill. Place in the fridge until ready to serve.
- 2. Cut the pressed tofu into 4 rectangular fillets. Cut the nori sheets into rectangles matching the size of the tofu.
- 3. Brush a tiny amount of water on one side of each tofu fillet and press a nori rectangle onto it to add a seafood flavor.
- 4. In a wide bowl, whisk together the flour, cornstarch, Old Bay seasoning, garlic powder, salt, and black pepper.
- 5. Slowly pour the cold beer and remaining 1 tbsp of lemon juice into the dry ingredients, whisking gently until a smooth batter forms.
- 6. Heat the frying oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
- 7. Dip each nori-wrapped tofu fillet into the batter, letting the excess drip off, then carefully lower into the hot oil.
- 8. Fry for 3-4 minutes per side until golden brown and crispy. Remove and drain on a wire rack.
- 9. Serve immediately with the chilled vegan tartar sauce.
Chef's notes
For a gluten-free version, substitute the all-purpose flour with a gluten-free blend and the beer with sparkling water.