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Chip Shop Battered Tofu

Chip Shop Battered Tofu. Not all chip shops sell it, so make your own. Bite through the crunchy spiced batter to creamy tofu. Mmmm!

Chip Shop Battered Tofu

CHIP SHOP BATTERED TOFU


There's nothing better in the summer than walking along a beach or sitting in a harbour watching the boats and eating a bag of hot fluffy chips with lashings of salt and vinegar.

Going to a chip shop as a vegetarian can be a bit like playing Russian roulette. 

First, you have to do a bit of detective work and find out what oil they use (many use beef dripping) and then there's that moment when you optimistically or if you've done this before pessimistically look at the menu hoping there might be something exciting to order. 

That bag of chips is great when you're walking along the beach, but it's not a very filling or satisfying evening meal.

Chip shop battered tofu. Serve with chips, peas and a wedge of lemon. Suitable vegetarian, vegan and dairy-free diets.

Chip shop battered tofu. Served with chips, peas and a wedge of lemon. Suitable vegetarian, vegan and dairy-free diets.

CHIP SHOP MENU


If you're lucky you might find battered garlic mushrooms or a veggie burger on the chip shop menu. 

Slim pickings might mean you only have the option of some onion rings to go with your chips, but if you strike gold you may find battered tofu on the menu. 

This has only happened to me once. Sigh! 


HOMEMADE CHIP SHOP TOFU /TOFISH


I decided to make my own chip shop battered tofu, which is sometimes called tofish.

I made a beer batter and flavoured the batter with chana masala spice mix which I buy from Steenbergs, but you could add paprika (which I often add to this batter), cumin or just your favourite curry mix. 

I know this is a chip shop dish but the spice really makes the batter really tasty.

The batter is light and very, very crisp.

\Biting though that crisp, tasty batter to the soft tofu is a thing of wonder.


SERVING TOFISH



I've served this battered tofu in long slices with slices of lemon, chips and peas, chips shop style in paper.

You can also cut it into bites and vary your dips.

Why not make a chip shop curry saucered pepper sweet chilli sauce or kebab shop chilli sauce to serve with your battered tofu?








A close up of Chip shop battered tofu, also called tofish

WHAT TYPE OF TOFU SHOULD I USE TO MAKE TOFISH?


If you aren't familiar with tofu, there are a few different types you can buy. 

Each of them are treated in a different way, but the one thing to remember is you need to add lots of flavour. 

Tofu soaks up flavour like a sponge, which is just as well as it is rather bland before you add other ingredients.

1. Firm Tofu


This tofu comes in a block and needs to be pressed to remove liquid from it. 

You can then marinate and dry fry it before adding it to a dish or simply slice and batter it like I did.


2. Marinated Tofu Pieces


This is very convenient as it has already been pressed and marinated and is ready to add to stir-fries and other dishes.

3. Silken Tofu 

This is a creamy tofu that is perfect to make a creamy dessert like my sin-free chocolate mousse. You could also add it in a creamy sauce for pasta.

tofu

FIRM TOFU



For my chip shop battered tofu I used a block of firm organic tofu from Cauldron.

It's available in most supermarkets, so handy to pop in your basket when you're shopping and it doesn't break the bank either.

I should actually have shares in Cauldron Foods, 

I buy so many packs of their tofu, falafel and vegan sausages. 

I love that being a vegan or vegetarian is getting so much easier, it's changed a lot (for the better) over the last 20 years.




Photos showing tofu being pressed in a tofu press then sliced

HOW DO YOU PRESS TOFU?



The simple answer is to buy a tofu press.

You just pop the tofu into the middle layer of the box which has holes for the liquid to run through. 

Add the lid and use the elastic on each side to pull it tight. 

Half an hour later you have perfectly pressed tofu ready to use with no excess liquid.


HOW DO YOU PRESS TOFU WITHOUT A TOFU PRESS?



If you don't have a press you can wrap the tofu in kitchen paper, then a clean tea towel and pop a heavy cookbook on top, then top with a couple of cans to weigh it down. 

My son shows you how in step-by-step photos when he was making spiced tofu fingers. Have a look. So cute!

MORE TOFU RECIPES TO TRY



Here are a few more easy tofu recipes to try.

  1. 20 Minute Thai Green Tofu Bowl - with veg and rice
  2. Chipotle Waffle Tofu - cooked in a waffler maker
  3. Grilled Tandori Tofu Skewers - on the BBQ or in the oven
  4. Spiced Tofu Fingers - with step-by-step photos.
  5. Tofu & Mushroom Tacos - with a red pepper sauce

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chip shop recipe, vegan chip shop recipe, vegan chip shop, vegan chippie. battered tofu, chip shop tofu, chip shop tofish, tofish
dinner
Scottish, vegan
Yield: 4
Author: Jacqueline Meldrum
Chip Shop Battered Tofu

Chip Shop Battered Tofu

Chip Shop Battered Tofu. Not all chip shops sell it, so make your own. Bite through the crunchy spiced batter to creamy tofu. Mmmm!
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

Ingredients

  • 396g / 14 oz firm tofu, pressed
  • 125g / 1 cup self-raising flour
  • 2 tbsp chana masala or other spice mix
  • a good grinding of salt and pepper
  • 330 ml/ 12 oz beer or lager
  • enough sunflower oil to fry the tofu (it should be deeper than the tofu)
  • 1 lemon, quartered

Instructions

  1. Press the tofu, then cut into slices.
  2. Heat the oil in a wok.
  3. In a large bowl mix the seasoning into the flour and then pour in the beer and whisk, you want it to be the consistency of thick pouring cream.
  4. Dip the tofu in the batter and carefully lower into the hot oil. Fry for a few minutes, turning part way through. You want a golden batter.
  5. Drain on kitchen paper to remove excess oil.
  6. Serve with lemon to squeeze over the battered tofu and ketchup for dunking.
  7. Enjoy!

Notes:

If you use extra firm tofu, it does not need pressed.

DO NOT USE SILKEN TOFU. It is creamy and only used for sauces or desserts.

You can use a deep-fryer instead of a wok.

Calories

384.55

Fat (grams)

15.10

Sat. Fat (grams)

2.27

Carbs (grams)

42.59

Fiber (grams)

4.02

Net carbs

38.57

Sugar (grams)

1.77

Protein (grams)

17.10

Sodium (milligrams)

524.21

Cholesterol (grams)

0.00
Created using The Recipes Generator

39 comments

  1. Oh, I was surprised you used a wok - that's what I'd do, too. I feel like the last person who hasn't got one of those air fryers or an electronic gadget of some sort. Not that I'd turn one down if one was offered, but I can't figure out one that's good for frozen stuff, fresh chips and battered stuff like tempura, too - so until I figure it out, it's the wok/pan option.

    Meanwhile, what a fab idea, adding the masala mix! I now want to do onion rings like that, with a nice chickpea batter... mmmm. (Clearly now time to sign off and start a meal.)

    ReplyDelete
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    1. Ah now I do have an air fryer, a Froothie one. I didn't use it as the batter wouldn't be thick enough and I expect would just drip off. It's ok for breaded things. I don't deep fry very often, but when I do the wok just seems to be the best option. Onions rings would be fab with this batter. *adds to list*

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  2. What a great idea! I just bought that cauldron tofu yesterday so I know what to do with it now :) And I love that tofu press, so much better than faffing about with weights and baking trays ;-)

    ReplyDelete
    Replies
    1. Oh goodness yes, the press makes such a difference. I use tofu more now I have it. Enjoy the battered tofu!

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  3. What a cool idea, I've definitely never noticed this on chip shop menus, but now you can just make your own. Brilliant!

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    Replies
    1. I was only lucky enough to find it once, but it stuck in my head. Easy to make too.

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  4. This sounds so delicious and I've never tried tofu before, I love to give it a go!

    ReplyDelete
    Replies
    1. Usually you want to press it, marinate it for lots of flavour then dry fry it before adding to a recipe, but you actually don't want to add to much flavour to this. The mild flavour really works here.

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  5. I once believed tofu to be an utterly pointless waste of protein – after all, one of its biggest selling points is its almost complete absence of flavor. But yours sounds so yummy, adding a batter is a good idea.

    From: Calleigh K - @TheForkbite

    ReplyDelete
    Replies
    1. You did make me laugh Jae. I agree if you don't have it prepared well it can be a bit tasteless. Ironically it's the mild flavour you want with this recipe so you can really taste the batter.

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  6. This looks amazing! I´m definitely going to try this next week

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  7. This is absolutely brilliant! I'm a fish and chips-a-holic and I really need to try this :)

    ReplyDelete
    Replies
    1. Well this is another option for you to try. I do hope you do. If you aren't ready for tofu yet, you could try the batter.

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  8. That looks really tasty. The batter looks just perfect. I've never tried making my own batter before, but I might try it now. Pam

    ReplyDelete
    Replies
    1. Thanks Pam, I hope you do give it a go and thanks for stopping by :)

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  9. Wow, everyone seems to be making beer-battered tofu right now... or 'fysh' n chips, as a lot of hipsters are calling it! Your batter looks super-crispy and yum!

    (Not sure about the frozen peas though... is that a Scots thing? It has to be proper mushy peas for me! LOL!)

    ReplyDelete
    Replies
    1. Fysh n chips? I've heard it called tofish and yes the batter was really good. I've never personally liked mushy peas, but then I've never eaten a fish supper either, so there has never been that moment. They just don't appeal to me at all.

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  10. Such a cool idea, and looks so good.I have never tried making my own but now that I have the recipe,will try it.
    XO
    Shreya

    ReplyDelete
  11. O wow, what a fun meal! I sure wish I could still eat soy!

    ReplyDelete
    Replies
    1. Oh you can't. That's a shame. You could try the batter with something else.

      Delete
  12. ... Not to mention the detective work in knowing whether they use the same fryer for chips and veg as the fish. What are your thoughts on this?

    This dish looks amazing - I love how you've gone all in and even included the newspaper wrap! xx

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    Replies
    1. Chips are usually cooked in a separate fryer Linnea, but you can always ask.

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  13. Awesome idea Jac. I actually thought it was fish for a second. The natter looks spot on!

    ReplyDelete
  14. Oh, I didn't know tofu presses existed. :-o What a creative spin on tofu!

    ReplyDelete
  15. This is such a brilliant veggie version of fish and chips! I never had tofu, but that batter looks perfection and makes me want to try it ASAP!

    ReplyDelete
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    1. Oh yes you should. Usually it's important to marinate the tofu for lots of flavour but in this recipe I wanted it mild and milky. MAKE SURE you press and marinade it for other dishes. I like to dry fri it then.

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  16. We had battered tofu a few months back and I loved it - why don't more chip shops sell it - I'd definitely dine out with fish and chips more if they did. Yours looks really good.

    ReplyDelete
    Replies
    1. Yes me too Johanna. They are obviously not keeping up with trends or trying anything new. Their loss.

      Delete
  17. Oh my goodness - battered tofu - WHY haven't I thought of that? Genius! I can't wait to cook this at a vegetarian dinner party - I don't think anyone would expect it - such a lovely alternative for veggies, brilliant. I'd knock up my homemade spicy tomato sauce - I think that would go so well with the spice mix in the batter -yum! Yours love divine! Thanks for a great recipe. Charlie x

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  18. Oh I like your tofu guide! This looks great, I've made something very similar but using halloumi and it's so delicious. I will definitely try it with tofu!

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  19. Oh my gosh! It's true what people say, there really is a vegan alternative for everything nowadays! I had something similar to this in a restaurant in London once but I'm so keen to actually make it myself! Thanks :)

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  20. i made this battered tofu after pining for the veggie fish fry that one of my favourite pubs does here in glasgow, while in lockdown. what an absolute treat!! i somehow ended up with a lot more batter than i needed, so i popped some halloumi in it too, what a feast! thanks for your recipe, it'll be on the post-corona dinner party menu i think! hope you're staying safe and keeping well! xx

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    1. I am so glad you enjoyed it. Yes it does make a bit extra batter, but I always think you don't want to not have enough and it depends how thickly you slice it how much you use.

      Nice idea to use it on halloumi too. It's such a gorgeous batter, so crispy!

      We are fine thanks, I won't mention the home schooling hell lol! Hope you are well too.

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  21. Sounds absolutely amazing!! Cant wait to try it out, thanks Jacqueline.
    PS if you are ever in Largs, there is a chippy with a separate vegan fryer. They do various battered vegan foods including battered tofu! Worth a visit

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    Replies
    1. Oh excellent. I'll keep that in mind for when we can travel again. We often head out that way.

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I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x