Ingredients - serves 4
Chips
750g potatoes peeled
Olive oil, for drizzling
sea salt and freshly ground black pepper
Mushy peas
500g peas
squeeze of 1 lemon
1 lemon to serve
2 red onions
olive oil
salt and pepper to taste
Wine battered tofu
1 cup flour 1/2 tsp salt 1/2 tsp sugar 1 tsp baking powder 3/4 cup water
1/4 white wine - I used Proudly Vegan sauvignon white wine
tofu block - around 350g
Method
Cook the peas until soft, then blend with the lemon. Add salt and pepper to taste.
Fry the onions in oil and put on mushy peas.
Heat oven to its highest setting. Cut each potato into 1cm-wide slices, then into 1cm-thick sticks. Blanch in a large pan of boiling water for 3 mins, then drain well.
Shake the potatoes out onto a roasting pan, drizzle with oil, ensuring each chip is evenly coated, then season well. Bake for about 15-20 mins, turning the potatoes at least twice, until golden brown and crisp.
Combine the flour, salt, sugar and baking powder. Slowly add the oil, wine and water until smooth and creamy. Chill for at least 15 minutes.
Heat several inches of vegetable oil in a wok or large frying pan over high heat. Slice and then dip the tofu in the batter, then drop in the oil. Allow to cook for about 3 minutes, until crisp and lightly golden brown. Drain on paper towels.
Serve with lemon slice
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