Print

Battered and Deep Fried Tofu Fish Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 39 reviews

This Battered and Deep Fried Tofu Fish recipe offers a delicious vegan alternative to traditional fried fish using firm tofu marinated with kelp powder to mimic a fishy flavor. The tofu is coated in a crispy, seasoned batter and deep fried to golden perfection, making it perfect for sandwiches or dipping in vegan tartar sauce.

Ingredients

Tofu and Marinade

  • 1 block tofu (firm or extra firm)
  • 3/4 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon kelp powder (or nori strips broken up)

Batter

  • 3/4 cup flour (all-purpose or gluten-free flour mix if desired)
  • 2 tablespoons cornstarch (or potato starch)
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion powder (optional)
  • 1/4 teaspoon paprika (optional)
  • 3/4 cup water (2/3 cup if using gluten-free flour)

For Frying and Serving

  • 3 cups oil (for deep frying, such as vegetable or canola oil)
  • 1/2 cup vegan tartar sauce (for dipping or sandwiches)

Instructions

  1. Drain and Press the Tofu: Remove excess water from the block of tofu by draining and pressing it firmly. This ensures the tofu absorbs the marinade and batter better.
  2. Cut the Tofu: Slice the tofu into your preferred shapes such as sticks or patties to resemble fish pieces.
  3. Prepare the Marinade: In a shallow dish, combine 3/4 cup water, 1/2 teaspoon salt, and 1/2 teaspoon kelp powder or broken-up nori strips. This will give the tofu a fish-like umami flavor.
  4. Marinate the Tofu: Place the tofu pieces in the marinade and turn them to coat all sides evenly with the kelp. Let them sit for at least 15 minutes or cover and refrigerate for up to 3 days for a stronger fishy taste.
  5. Heat the Oil: Add 3 cups of oil to a pan deep enough for the tofu to float or use a deep fryer. Heat the oil to 375°F (190°C) to ensure the tofu fries crispy without absorbing excess oil.
  6. Make the Batter: In a bowl, mix 3/4 cup flour, 2 tablespoons cornstarch, 1/4 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt. Optionally add 1/4 teaspoon onion powder and 1/4 teaspoon paprika. Stir in 3/4 cup water (or 2/3 cup if gluten-free) until a pancake-like batter forms.
  7. Coat the Tofu: Dip the marinated tofu pieces into the batter, ensuring they are fully coated for a crispy crust after frying.
  8. Deep Fry the Tofu: Carefully place the battered tofu into the hot oil, pulling your hand back quickly to avoid splashes. Fry for 3-4 minutes until golden brown and bubbles reduce. Flip the pieces if necessary to cook evenly.
  9. Drain and Serve: Remove the fried tofu from the oil and let it drain on paper towels briefly. Serve hot with vegan tartar sauce for dipping or as a sandwich filling.

Notes

  • Pressing the tofu well is crucial to remove excess moisture for a crispier crust.
  • The longer you marinate the tofu, the stronger the fish-like flavor from the kelp.
  • Use a thermometer to maintain 375°F oil temperature for perfect frying.
  • You can substitute kelp powder with crushed nori sheets if kelp powder is unavailable.
  • Leftovers can be reheated in an oven or air fryer to retain crispness.
  • Make sure to avoid overcrowding the pan to maintain oil temperature during frying.

Find it online: https://recipethrive.com/battered-and-deep-fried-tofu-fish-recipe/