Low FODMAP, Vegan, Gluten Free
Ingredients
- ~400g (1 package) of medium/firm tofu
- 2 sheets of nori
- 3 medium/large potatoes
- Olive oil
- Garlic infused oil
- Salt, to taste
- Pepper, to taste
- Lemon wedges, to serve
- Fresh parsley, chopped
Tofu & Marinade
- 1 tbsp fresh lemon juice
- 1+1/2 tbsp caper brine
- 1/2 tsp apple cider vinegar
- 2 tbsp water
- 2 tsp white miso paste
- Pinch of asafoetida powder
- Pinch of salt
Batter
- 1 cup gluten free flour
- 1 cup gluten free beer
- 1/4 tsp salt
- 1/4 tsp asafoetida
- 1/2 tsp pepper
Method
- For tofu that is “meatier” in texture, drain the tofu, chop it into slices, freeze overnight then let defrost completely. Once de-frosted, squeeze out excess water using a paper towel. For softer silkier tofu, simply drain the tofu, slice it, then press it dry using paper towel.
- Make incisions in each piece of tofu (careful not to cut through entirely), so that the marinade is able to seep into the tofu (this also gives it a flakey texture similar to fish)
- Add all marinade ingredients to a tupperware container
- Carefully place the tofu slices into the marinade, and seal the container, turning it upside down a few times (careful not to break the tofu apart), then refrigerate while preparing the potatoes
- Rinse the potatoes cut them into wedges
- Turn the oven to 200C/390F
- Line a baking tray with parchment paper, then pour 2 tbsp garlic infused oil and 2 tbsp olive oil onto the parchment paper
- Place the tray with the oil into the oven and let the oil heat up while you cook the potatoes
- Bring a large pot of salted water to a boil
- Add the potatoes to the boiling water, cover and let them cook for approximately 7 minutes or until they start to soften (don’t them get too soft to where they’re falling apart)
- Drain the potatoes, add them back to the pot with the lid on and shake the pot to break up the potatoes slightly
- Remove the oiled tray from the oven and add the potatoes to the tray (careful as the oil may splatter slightly)
- Mix the potatoes around the tray to ensure they are all evenly coated in oil
- Season with salt and pepper
- Bake the potatoes for 40 minutes, remove from oven, flip them and bake another 15-20 minutes (until desired crispy-ness!)
- Remove the tofu from the fridge
- Lay a piece of tofu onto a nori sheet. Cut 2 slices of nori to attach to the bottom and the top of each tofu slice (this will act as the “fish skin”)
- Whisk all ‘batter’ ingredients together in a medium bowl
- Carefully dip each tofu piece (with the nori skin attached) into the batter (using tongs ideally) until fully coated
- You can either deep fry the tofu “fish” – though I just shallow fried it in around 2 tbsp of vegetable oil and 1 tbsp garlic infused oil for 2-3 minutes on each side or until golden brown
- Serve with chips, fresh chopped parsley, mayonnaise, and a fresh squeeze of lemon