#Recipe #Foody
During my recent trip to London, I tried 3 different vegan fish and chips dishes. They were all good-ish, but none of them were great. The most interesting vegan fish I tried was made from a banana blossom, but banana blossoms aren’t easily available here in Toronto. The other two I tried were both called tofish and chips where the “fish” was made from tofu. These were both only ok. They both used nori (the same seaweed that is used to make sushi rolls) as a kind of fish skin, which was pretty neat. But the tofu itself was way underseasoned and lacked texture.
The good news? I knew I could improve on this greatly to make a tofish and chips that had a ton of flavour and a cool flaky texture. Home cooking for the win!
For the texture, I was inspired my friend The Easy Vegan where he sliced blocks of tofu very thinly to give a flaky-like texture. I took his method and adjusted it slightly to make it my own.
For the flavour, I first pressed the tofu to get as much water out as possible, then I made an umami-packed marinade, letting that soak into the tofu overnight. The thin slices on the tofu had the added benefit of enabling the marinade get deep into the tofu to make for the most flavourful vegan fish and chips.
And to finish it off, just like at the restaurants, I added a piece of nori on top of the tofu before dipping into batter before frying for a kind of skin that has the taste of the sea.
The result: the best tofish and chips I’ve ever had! Hands down. Hands down to pick up your fork and knife so you can eat more tofish.
Flaky flavourful tofish in a crispy beer batter (the beer is optional). Serve it with some homemade chips, I used my recipe for crispy baked french fries, but I cut the fries a little thicker for that chip vibe. Then serve it with vegan tartar sauce (page 144 in Fuss-Free Vegan), and slices of lemon. Or use whatever your favourite accompaniments are.
To make tofish and chips (vegan fish and chips): drain and press the tofu for 20 minutes or longer. See my guide on how to press tofu for more info.
Once the tofu is pressed, slice the tofu into four slices about 1″ thick. To make the flaky texture, take one of the tofu pieces and slice the tofu part way through repeatedly about 1/4″ apart. It’s helpful to use chopsticks on either side of the tofu to stop from cutting all the way through the tofu so the slices remain intact.
I like to cut the slices on a slight angle for that extra fishy texture. This technique not only makes the tofu look like fish, but it provides the flaky texture, and it lets the marinade soak through the tofu for maximum flavour!
To make a fish-like skin I use nori sheets (the same sheets of seaweed you use to roll sushi). Cut rectangles about the same size as the four tofu pieces.
For frying the tofish, I prefer to do a shallow fry where only a small amount of oil is used. I’m personally not a big fan of deep frying as it can be quite dangerous. But if you are comfortable you are welcome to deep fry this tofish. Either way, always be extra careful when working with hot oil!
To shallow fry, pour enough oil to generously coat the bottom of a heavy skillet or pot. Put over medium-high heat. When the oil is hot and ready for frying, take a piece of nori and place it on the side of the tofu that doesn’t have cuts. Hold the nori on the tofu and dip the tofu into the batter to coat. Gently place the battered tofu directly into the hot oil, being careful as it may spit. Repeat with the remaining tofu slices. Fry 2 – 3 minutes per side, turning as needed until the batter is golden and crisp all over.
Drain on paper towel. Serve hot with chips, a squeeze of lemon, and tartar sauce.
Bon appetegan!
Sam.
The "fish" is made from tofu with a special technique that makes it flaky and full of flavour, all fried up in a homemade beer batter.
This post Tofish and Chips (vegan fish and chips) appeared first on It Doesn't Taste Like Chicken
Recipe
via https://www.DMT.NEWS
Sam Turnbull, Khareem Sudlow
During my recent trip to London, I tried 3 different vegan fish and chips dishes. They were all good-ish, but none of them were great. The most interesting vegan fish I tried was made from a banana blossom, but banana blossoms aren’t easily available here in Toronto. The other two I tried were both called tofish and chips where the “fish” was made from tofu. These were both only ok. They both used nori (the same seaweed that is used to make sushi rolls) as a kind of fish skin, which was pretty neat. But the tofu itself was way underseasoned and lacked texture.
The good news? I knew I could improve on this greatly to make a tofish and chips that had a ton of flavour and a cool flaky texture. Home cooking for the win!
For the texture, I was inspired my friend The Easy Vegan where he sliced blocks of tofu very thinly to give a flaky-like texture. I took his method and adjusted it slightly to make it my own.
For the flavour, I first pressed the tofu to get as much water out as possible, then I made an umami-packed marinade, letting that soak into the tofu overnight. The thin slices on the tofu had the added benefit of enabling the marinade get deep into the tofu to make for the most flavourful vegan fish and chips.
And to finish it off, just like at the restaurants, I added a piece of nori on top of the tofu before dipping into batter before frying for a kind of skin that has the taste of the sea.
The result: the best tofish and chips I’ve ever had! Hands down. Hands down to pick up your fork and knife so you can eat more tofish.
Flaky flavourful tofish in a crispy beer batter (the beer is optional). Serve it with some homemade chips, I used my recipe for crispy baked french fries, but I cut the fries a little thicker for that chip vibe. Then serve it with vegan tartar sauce (page 144 in Fuss-Free Vegan), and slices of lemon. Or use whatever your favourite accompaniments are.
To make tofish and chips (vegan fish and chips): drain and press the tofu for 20 minutes or longer. See my guide on how to press tofu for more info.
Once the tofu is pressed, slice the tofu into four slices about 1″ thick. To make the flaky texture, take one of the tofu pieces and slice the tofu part way through repeatedly about 1/4″ apart. It’s helpful to use chopsticks on either side of the tofu to stop from cutting all the way through the tofu so the slices remain intact.
I like to cut the slices on a slight angle for that extra fishy texture. This technique not only makes the tofu look like fish, but it provides the flaky texture, and it lets the marinade soak through the tofu for maximum flavour!
Mix together the vegetable broth, lemon juice, white miso paste, onion powder, garlic powder, and salt in a flat dish or resealable bag. Add the tofu slices, being careful to handle them gently so they don’t fall apart. Let marinate for a minimum of 1 hour or as long as a few days covered in the fridge. I usually marinate it overnight in the fridge.
To make a fish-like skin I use nori sheets (the same sheets of seaweed you use to roll sushi). Cut rectangles about the same size as the four tofu pieces.
To make the batter, in a medium bowl mix together the flour, paprika, garlic powder, and salt. Add 1 cup of soda water or beer and mix. Add up to 1/4 cup more liquid as needed to reach a thick pancake batter consistency.
For frying the tofish, I prefer to do a shallow fry where only a small amount of oil is used. I’m personally not a big fan of deep frying as it can be quite dangerous. But if you are comfortable you are welcome to deep fry this tofish. Either way, always be extra careful when working with hot oil!
To shallow fry, pour enough oil to generously coat the bottom of a heavy skillet or pot. Put over medium-high heat. When the oil is hot and ready for frying, take a piece of nori and place it on the side of the tofu that doesn’t have cuts. Hold the nori on the tofu and dip the tofu into the batter to coat. Gently place the battered tofu directly into the hot oil, being careful as it may spit. Repeat with the remaining tofu slices. Fry 2 – 3 minutes per side, turning as needed until the batter is golden and crisp all over.
Drain on paper towel. Serve hot with chips, a squeeze of lemon, and tartar sauce.
Bon appetegan!
Sam.
Tofish and Chips (vegan fish and chips)
The "fish" is made from tofu with a special technique that makes it flaky and full of flavour, all fried up in a homemade beer batter.
For the tofish:
- 1, 420g block firm tofu, (drained and pressed (see step 1))
- 1/2 cup vegetable broth or water
- 2 tablespoons lemon juice
- 1 tablespoon white miso paste
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
For the batter:
- 1 cup all-purpose flour
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 – 1 1/4 cups soda water or beer
- 1 sheet nori, (cut into pieces (see step 4))
- oil for frying
Add ons:
- 1 recipe Crispy Baked French Fries, (cut slightly thicker to make a heartier chip)
- 1 recipe Vegan Tartar Sauce ((Page 144 in Fuss-Free Vegan))
- 1 lemon, (sliced into wedges)
-
Prep the tofu: drain and press the tofu for 20 minutes or longer. See my guide on how to press tofu for more info. Once the tofu is pressed, slice the tofu into four slices about 1" thick. To make the flaky texture, take one of the tofu pieces and slice the tofu part way through repeatedly about 1/4" apart. It's helpful to use chopsticks on either side of the tofu to stop from cutting all the way through the tofu so the slices remain intact. See the photos in the post for a visual guide.
-
Mix the marinade: mix together the vegetable broth, lemon juice, white miso paste, onion powder, garlic powder, and salt in a flat dish or resealable bag. Add the tofu slices, being careful to handle them gently so they don't fall apart. Let marinate for a minimum of 1 hour or as long as a few days covered in the fridge. I usually marinate it overnight in the fridge.
-
Make the batter: in a medium bowl mix together the flour, paprika, garlic powder, and salt. Add 1 cup of soda water or beer and mix. Add up to 1/4 cup more liquid as needed to reach a thick pancake batter consistency.
-
Cut the nori: to make a fish-like skin I use nori sheets (the same sheets of seaweed you use to roll sushi). Cut 4 rectangles that are about the same size as the four tofu pieces. Set aside.
-
Fry the tofish: pour enough oil to generously coat the bottom of a heavy skillet or pot. Put over medium-high heat. When the oil is hot and ready for frying, take a piece of nori and place it on the side of the tofu that doesn't have cuts. Hold the nori on the tofu and dip the tofu into the batter to coat. Gently place the battered tofu directly into the hot oil, being careful as it may spit. Repeat with the remaining tofu slices. Fry 2 – 3 minutes per side, turning as needed until the batter is golden and crisp all over. Drain on paper towel. Serve hot with chips, a squeeze of lemon, and tartar sauce.
This post Tofish and Chips (vegan fish and chips) appeared first on It Doesn't Taste Like Chicken
Recipe
via https://www.DMT.NEWS
Sam Turnbull, Khareem Sudlow
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