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Wine battered tofu with chunky chips and mushy peas

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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