Beer Tofu

[gasher]

my two favorite things, beer and tofu, together at last!

[Palabok]

This one's definitely a keeper, goes well with tomato sauce as a dipping sauce. Delicious!

[Davedrum]

Great with Annie's Smoked BBQ sauce!

[turkishrondo]

a bit of a modification to the flour mix that might be enjoyed by some as far as the spices goes:  Try substituting corn flour for the white flour, add a bit of onion powder, mustard flour, white pepper, instead of garlic salt use garlic powder and sea salt and a bit of cayenne.  I used to work in a seasoning factory, and that's about what went into the fish fry mix.  You'll have to work with ratios of the other ingredients on your own, but I will say that as for salt it's typically 10 perent salt to the amount of flours.  Good luck and enjoy.

[jaxin]

Agree with someone else above who said there was great potential in this recipe! A lot of it came out well.

The tofu though, was just pretty much "raw" in the center. I think it would be great to flavor the tofu (marinade) and then bake it a bit first so its flavorful. Then batter and fry.

Next time I'll try that and then update!

I had this with some thick cut fries and tartar sauce. Thanks for the recipe!

[uhblondie]

As many people said, this recipe has potential. I added LOTS of spices to the cornmeal mix (garlic, onion powder, salt, pepper, mustard, spicy seasoning, chives, parsley, red pepper, cayenne, lemon pepper, garlic and herb seasoning, and seasoned salt) and it was STILL missing something -- so be very heavy-handed with the spices. I marinated the tofu in veggie chicken broth (I wanted mine to be more like chicken than fish), then baked it a little before dipping it in the batter. This made them too chewy, though, so I don't recommend that. I fried the first few but then had an oil accident and so I baked the rest. They tasted exactly like the fried ones, and it's easier and healthier, so I'll be baking from now on. Just be sure to brush some oil over them. I baked them for about 8 minutes on each side at 400 degrees. Also, I used a whole block of tofu, so I doubled the batters as well, but that was completely unnecessary - I had so much left over. Oh, and it is very dry, so make sure you have something to dip it in. Anyway, long story short, this COULD be a good recipe, but it needs work. :-)

[orange_funk]

this recipe is really freakin swee-heet! shpaanks arot. I was looking forward to some tasty tofu. I did everything the same, especially the beer part, CHEER FOR BEER!, but what i did do however, is marinade the tofu in veggie broth, which is pretty vital i might add and highly recommended, and use japanese style breadcrumbs called Panko, but whatever, cornmeal next time, but that panko! yum yum!.... ok i added 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp pepper,    an zen ...    cayenne, cumin, and everything else..i  went wild man!.. i think that's what you have to do folks, just be creative and confident, and make some art, then eat it! I think the best part of cooking is getting into the zone, experimenting, having fun, and being inspired.... especially with music and wine sometimes .. well anyway, great idea! ciao, thanx

[stride4unity]

Does this taste like fish? I am looking for a mock fish recipe.  If I add kelp granules to this, would it give a fishy taste?  Also, where can you buy vegan, non-alcoholic beer?  I don't do alcohol but would like to try this recipe.

[KeriJane]

Does this taste like fish? I am looking for a mock fish recipe.  If I add kelp granules to this, would it give a fishy taste?  Also, where can you buy vegan, non-alcoholic beer?  I don't do alcohol but would like to try this recipe.

Most all beer is vegan, except ones made in England.  Here is a directory that lists vegan beers, wine and spirits. 
http://www.tastebetter.com/booze.pl
As far as non-alcoholic beer, I dont know of any for sure, although O'Douls most likely is, since Annheuser-Busch doesn't use animal products in their other beers, but then you would have to support Annheuser-Busch.  But all the alcohol evaporates when you cook with alcohol, so it all ends up non-alcoholic anyway, so you're better off just using regular beer that tastes better anyway.

[klyon49]

made this for dinner tonight- but used veggies instead of tofu.  zucchini, mushrooms and red pepper slices.  came out very well, used the full amount of flour.  I found that this works the best when just a small amount of cornmeal mixture is applied to the veggies.  used pizza sauce for dipping.  thanks for the recipe!

[VestaTuran]

I really enjoyed this.    I didnt change a thing, I served it with malt vinegar and vegan tartar sauce.

 I am confused about the quantities of ingredients though, I used an entire block of tofu and only had eight 1/4 inch thick slices... the biggest package I have found here is 12-14 oz.   

[michelle1225]

This was really good and pretty easy to make. My bf loved it, he ate it with Peanut Sauce ( I hate peanut sauce)  I tried it with sour cream but it wasn't so good so maybe next time i'll try a different type of dip with it.

Thanks for the recipie!

[VegWifeandMom]

Very tasty! Although I agree that the amounts are a little off. I used a whole 12 oz package of tofu and got about 12 slices. Used an entire 12 oz can of beer and ended up having half of the batter left over.  I also added a little seasoned salt (homemade mix), pepper, garlic powder, and onion powder to the batter.

And I used Earth Balance Shortening in place of the oil too. I have found it works awesome for frying tofu, tempeh, etc. And is about the only way to keep it from sticking to the bottom of my stainless steel pans!

The beer batter method here is similar to "fish" tacos recipes I've seen on this site, except with the addition of the cornmeal dredge. I really like the crunchiness that the cornmeal adds.

This was ok with ketchup and good with honey mustard. My daughter said it didn't even need anything! And my (omni) husband said "I like tofu just like that."

[caroleena]

I served a version* of this at a party last night and it went over quite well. I made the following adjustments:

1. I used Mexican beer instead of American because that was the cheap beer we had in the house.
2. I used only about 1 cup of flour for 12 ounzes of beer
3. I added to the cornmeal the recommended amount of paprika plus black pepper, cayenne pepper, dry mustard, garlic powder, onion powder, and a fair amount of salt.
4. I drizzled oil over it and baked it. If I did thsi again, I woudl definitely use a baking rack... they stuck to the cookie sheet
5. Given my choice of spices I served it with barbecue sauce

I will say that I followed the proportions of the recipe and ended up with twice as much batter as I needed. But, it went over beautifully! I had people asking for the recipe!

* Full disclosure... I actually used Part-skim mozzarella instead of tofu for this. I'd love to try it with tofu but from this I would think that a) you would have to be sure to get lots of liquid out of the tofu first... maybe freezing it? Or at very least by using tofu that's packed in less water (like the 12-oz White Wave tofu, or the Central Soyfoods tofu if you're in the KS/MO area) and b) you would have to adjust the seasonings properly, since mozzarella is so much saltier than tofu. I thought the seasonings were pretty good the way I had it but I could see how it could potentially be a little bland with tofu.