You are here

Member since November 2004

Beer Tofu

What you need: 

1 cup cornmeal
1 tablespoon paprika
1 tablespoon garlic pepper salt
1 tablespoon parsley
1 (12 ounce) can American beer
1 1/2 cups unbleached white flour
1/2 (14 ounce) block extra firm tofu, pressed and sliced 1/4" thick (I use White Wave)
3/4 cup soybean or sesame oil, divided

What you do: 

1. Mix cornmeal and spices together in a big bowl, set aside.
2. Put the vegan beer a large bowl and gradually add the 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.
3. Dip slices of tofu into beer batter, and let any excess drip off of it. Dredge dipped tofu in cornmeal mixture, make sure it's covered really good.
4. Heat 1/2 the oil in a large pan on medium heat until it crackles when water is flicked into it. Fry 1/2 the tofu until it is golden, and drain on paper towels. Fry remaining tofu with remaining oil.
Source of recipe: 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.

Preparation Time: 
15 min
Cooking Time: 


It reveals how nicely you perceive this subject. Bookmarked this web page, will come back for extra articles. You, my pal, ROCK! I found simply the information I already searched all over the place and simply couldn't come across. What a perfect web-site.
sh vastgoed consulting


Made these exactly like the recipe. and ate them strait without dipping sause and while it was a little bland it was still very fulfilling.  I agree that it would probably be a good idea to marinade the tofu.  Not sure what to use for dipping.


This is an awesome recipe!  Good as nuggets, or as fish, with a little nori wrapped around the tofu before battering.  Thanks!


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.


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." :)


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!


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.  ??? 


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!


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.
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.


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.



Log in or register to post comments