Tofish and Chips
Servings: 4
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Ingredients
- 350 g firm tofu cut into 8-3/4 inch rectangles
- Organic canola oil for frying
Rub mixture:
- 2 tablespoons nori flakes
- 3 tablespoons Old Bay Seasoning
Dredge Mixture:
- 1/2 teaspoon stevia leaf powder
- 1/2 teaspoon curry powder
- 1/4 teaspoon cumin
- 1-1/2 cups water
- 2 tablespoons tomato paste
- 1 tablespoon rub mixture
- 1-1/2 cups gluten free flour
Instructions
- Preheat oven to 400 degrees F.
- Slice the tofu and set aside.
- In a small bowl combine the nori and Old Bay Seasoning. With your fingers, rub the mixture onto both sides of the tofu pieces. Set aside.
- In a small mixing bowl combine the ingredients for the dredge. It should be a medium thick pourable batter. Stir well until well mixed.
- Heat a wok over medium high heat and add a 2 inches of oil.
- When oil is very hot, dip a piece of tofu in the dredge mixture, turning to coat both sides. Wipe off excess on the side of the bowl.
- Carefully place in the frying pan and fry for 20-30 seconds or until golden brown. Flip and fry for another 20-30 seconds.
- Once browned on both sides place on a baking sheet lined with double layer of paper towels.
- Once all the pieces are cooked, blot the oil lightly with more paper towels. Add more dredge batter to areas that are uncovered with a spoon or pastry brush. Flip and cover the other side as well.
- Place tofish on a silicone sheet lined baking sheet. Place in the oven.
- Bake tofish for 15-30 minutes until texture is dense and slightly chewy, not soft.
- Remove from heat and serve with french fries, peas or coleslaw and your favorite tartar sauce.