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Recipe submitted by havenolegs, 09/03/05

Beer Tofu

Ingredients (use vegan versions):

    1 can of cheap (vegan) American beer
    1/2 block tofu, extra firm
    1 cup of cornmeal (maybe need a bit more)
    1 1/2 cup or so unbleached white flour
    1 tablespoon paprika
    1 tablespoon garlic pepper salt (the kind that's mixed together already)
    1 tablespoon parsley
    3/4 cup soybean or sesame oil

Directions:

Mix cornmeal and spices together in a big bowl, set aside.

Put the vegan beer a large bowl and gradually add the white flour (you may not need to use all of it) until it creates a batter that drips off of a spoon, runny like pancake mix. Set aside.

Slice tofu into 1/4 inch thick pieces, cover with a paper towel and pat out any extra wetness (I like to use White Wave tofu because I've found its very dense and hard, especially after being frozen). I usually get about eight pieces.

Dip slices of tofu into beer batter, and let any excess drip off of it.

Dredge dipped tofu in cornmeal mixture, make sure its covered real good.

Heat half the oil in a large pan on medium heat until it crackles when water is flicked into it.  Fry half the tofu until it is golden, drain on paper towels.  Fry remaining tofu, open your mouth, chew.

This is a twist on a recipe my granny taught me as a kid to make fried catfish. I like to eat it with veggie sour cream and pickles. Goes great with more beer

Serves: 2-5

Preparation time: 15 min

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if you want it slightly saltier/fishier, add nori flakes to the batter.....mmmmmmm

Archived comment by: veggiewedgie

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Tempeh also makes for a great fish-stick texture. I marinate it first per the tuna recipe in How it All Vegan.

Archived comment by: creaturenutt

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This was pretty good...especially the next day as a sandwich. I just tried it with left over Marjon Polenta slices instead of tofu and it was really good. My first experiment with polenta was this evening....very simple and tasty.

Archived comment by: little2ant

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I used the entire 1 1/2 cups of flour for the recipe, which was a mistake.  The batter became very viscous and glutenous and didn't stick to the tofu as well as I'd hoped.  It did fry up nice and crunchy, though.  It was a bit bland, howe'ver.  I ate it with lots of vegan sour cream and hot sauce just to give it some kind of flavor.  But I do think this recipe has a lot of potential.  Adding tons of spices to the batter would really help, as well as being careful about the amount of flour you add (when the batter sits for a short time it gets thicker, so its safer to make it on the runny side and let it sit for 5 min, and then check to see if you need more flour).  Not a great recipe, but could potentially be.

Archived comment by: veganosaurus

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