Sort ingredients
simonp0123
QR Code
Listen
Pdf
Cut the block of tofu into roughly 2cm-thick slabs, then pat dry with kitchen paper.
Lay a chopstick (or two strands of uncooked dried spaghetti) down each long side of the tofu, then cut down through the tofu at a slight angle, taking care not to go all the way through – the chopsticks should help prevent you from doing so.
Blitz half the nori sheet to a fine powder in a mini chopper or similar (alternatively, use seaweed flakes or seasoning), season well with salt, then sprinkle into the crevices in your tofu.
To make the batter, whisk the flour, baking powder and salt, then add the beer and combine until thick but still liquid.
Cut the remaining nori into pieces the same size as the tofu, then turn the tofu upside down, so the cuts are now on the bottom, and carefully press and stick the seaweed on to the uncut side, to mimic fish skin.
Bring a deep-fat fryer, or a deep pan no more than a third full of neutral oil, to 180C and set a wire drying rack over a plate lined with kitchen towel.
Dip the tofu into the batter, gently shake off any excess, then carefully lower it into the hot oil. Cook, turning once, until golden brown and crisp. Drain on the rack, season and serve piping hot.