10 Minute Tofish

Tofu

1. Heat a large saucepan (just under) half full of vegetable oil on a medium heat or around 180˚C and while you’re waiting for it to heat up, start making everything else.
2. Drain and press the water out of the tofu (using kitchen roll) and cut it into slices around 0.5cm thick.
3. Cover each slice of tofu in the miso/lemon then sprinkle them all with a little salt on both sides.
   Tear off pieces of seaweed to wrap the tofu in (you don’t need to be too careful or accurate about this).
   Dip a single strip of seaweed in the bowl of water then wrap it around one of the slices of tofu. Repeat until all the slices have been wrapped.
4. Tear off pieces of seaweed to wrap the tofu in (you don’t need to be too careful or accurate about this). You might need a bit of water to stick it down. Set aside.

Beer batter

1. Mix the plain flour, baking powder and salt in a large bowl and then when fully combined whisk in the beer.
2. Dip the tofu slices into the batter and lower carefully into the hot oil. Fry until crisp and golden.
3. Repeat this stage until all pieces are cooked.
4. Squeeze fresh lemon over the top and serve with optional serving suggestions. Enjoy 🙂