Tofish and Chips

Tofish and Chips

Tofish and Chips is de rigueur at the moment. Tofish and Chips = gluten-free vegan fish and chips, the easiest and best gluten-free vegan alternative to your favourite take-away. With this super-easy recipe there is no faffing with pressing tofu (you never need to so that) and there is no deep frying. Revel in your very own tasty fakeaway.

Allergy Information – Tofish and Chips

Gluten-Free Vegan Tofish and Chips is gluten-free vegan and low FODMAP as well as… celery free, coconut free, garlic free, lupin free, mustard free, nightshade free*, onion free, peanut free, sesame free, tree nut free.

*For nightshade-free serve ensure the GF plain flour is nightshade free (GF flour blends often use potato flour) or use rice flour and sub the chips with sweet potato fries using the same method as for the chips.

Want more FriFran comfort-food recipes? Get my free Gluten-Free Vegan Seasonal Comfort-Food Classics ebook.

Top Tips – Tofish and Chips

Medium-firm or firm tofu is essential for this dish (less firm and the tofish will break-apart. You get the best (in terms of quality, flavour and price) tofu from Chinese or Vietnamese supermarkets. Supermarket tofu is generally not very good (some of it is plain awful) but if you don’t have access to a Chinese supermarket the best supermarket brand is Tofoo – it’s pretty good.

I prefer ‘skin-on’ chips but if you prefer, you can peel the potatoes.

You can use sweet potatoes to the make the chips if you want to avoid nightshades. Follow exactly the same method for ‘normal’ chips but you may need to reduce to cooking time a little.

Do not worry if you don’t have an air-fryer, you can bake the chips in the oven instead. Follow my recipe for Super Easy Potato Wedges but cut your chips more ‘chip-sized’ and you may need to cook for a little less time.

Recipe – Tofish and Chips

Difficulty easy-medium
Serves 4
Preparation time 20 minutes
Cooking time 35 minutes

Ingredients

1.4 kg Maris Piper or other suitable potatoes*
2 tbsp unflavoured vegetable oil
280 g medium-firm or firm tofu
1 large sheet of nori seaweed
150 g plain gluten-free flour*
2 tsp gluten-free baking powder
0.5 tsp sea salt flakes
0.5 tsp ground black pepper
Very cold water
Enough unflavoured vegetable oil to cover the bottom of the frying pan to about 0.5 cm
To serve, salt and vinegar (and mushy peas)

Method

1. Clean the potatoes and cut the potatoes into chip-sized pieces (I go for a chip that is around 1 cm by 1 cm by as long as possible – which depends on the size of your potatoes). As you cut the chips, place them into a bowl of cold water
2. When you have cut all your chips, drain them, pat dry them with a clean tea-towel and place in your air-fryer. Add 2 tbsp oil and cook for around 35 minutes (air-fryers vary so check your air-fryer for guidance)
3. Whilst the chips are cooking you can get on with the tofish. Slice the tofu lengthways into 1-1.5 cm deep slices. Depending on the original shape of your tofu block you might need to cut slightly differently but you want to end up with four rectangular pieces 1-1.5 cm deep. Pat dry the outside of the tofu pieces with a clean tea-towel and set aside
4. With scissors, cut four pieces of nori to fit the top of each piece of tofu and set aside
5. Put a large frying pan on a medium-hot heat and add enough oil to cover the bottom of the pan to a depth or around 0.5 cm
6. Whilst the pan is heating. Place the gluten-free plain flour, baking powder and salt and pepper in a bowl and mix. Add x ml of very cold water to the flour mix a small amount at at time. Mix well. You want a batter that is quite thick but will coat the tofu well
7. Place a piece of nori on the top of each piece of tofu (you can stick it with a dab of water in each corner) and dip each piece into the batter mixture. Ensure the piece of tofu is entirely coated in the batter and carefully place (nori-side-down) into the pan. Depending on the size of your pan, you might need to cook two pieces at a time rather than all four at once
8. Don’t touch or move the pieces of battered tofu until you can see then batter is golden and crisp on the bottom. Once the batter on the bottom is crisp and golden, using a large spatula, turn the pieces carefully and cook the other side
9. When the tofish is cooked, lift them from the pan and place on kitchen paper to drain
10. Check the chips are cooked. They should be fluffy on the inside and crispy on the outside
11. Serve the Tofish and Chips with salt, vinegar, mushy peas and if you’re feeling all European, vegan mayonnaise.

Want more FriFran comfort-food recipes? Get my free Seasonal Comfort-Food Classics ebook.