COURSE:
Dinner, Lunch, Main Course
Instant Pot Beer Battered Tofu and Chips: A Crispy, Crunchy Vegan Delight
Satisfy your craving for a crispy, hearty meal with Instant Pot Beer Battered Tofu and Chips. This vegan twist on the classic beer-battered fish and chips combines crispy, golden tofu with perfectly cooked chips, creating a dish that’s both satisfying and full of flavour. The Instant Pot makes cooking the chips a breeze, while the beer batter ensures the tofu comes out crispy on the outside and tender on the inside.
Coating the tofu in a light, crispy beer batter adds a rich crunch, making it the perfect match for fluffy, well-seasoned chips. The Instant Pot helps you achieve perfectly cooked chips in less time, allowing you to enjoy this comforting, indulgent meal without the long wait. Paired with tangy vegan tartar sauce or a splash of lemon, this dish brings all the flavour and texture you love, with a vegan-friendly twist.
Ideal for a delicious dinner or a fun family meal, Instant Pot Beer Battered Tofu and Chips is a simple yet impressive dish that everyone can enjoy. Whether you’re a tofu enthusiast or just looking for a lighter take on the traditional fish and chips, this recipe is sure to become a new favourite in your culinary repertoire.
Beer Battered Tofu and Chips
Cook Time:
40mins
Servings:
2 servings
Product:
Vortex Air Fryer
Ingredients
- 400g potatoes, cut into chips
- Salt
- 60ml ale / beer of choice
- 45ml tamari
- 35g cornflour
- 60g plain flour
- 3g dry seaweed, blended into a powder
- ¼ tsp salt
- ¼ tsp garlic powder
- 200g firm tofu, cut into rectangle strips
- Spray Oil, for browning
- Peas and lemon, for serving
Instructions
1. Leave the chips to soak for a few minutes in cold water then rinse. Season with salt and add some oil and mix well.
2. Air fry the chips at 200°C for 25 minutes.
3. Meanwhile, prepare the tofu. Put the beer and tamari in one bowl, and the cornflour, plain flour and seaweed in another.
4. Dip the tofu in the beer tamari mix, then into the dry mix, and repeat 3 times to give it a good coat that doesn’t run. Then spray each piece with some oil.
5. Bake the tofu in the air fryer at 200°C for 15 minutes. Twice during the cooking process remove the tofu and coat in the tamari beer mixture and then the dry mixture again and put back in the air fryer for a good crusty batter.
6. Once cooked, remove and serve the battered tofu and chips with some peas and a slice of lemon, enjoy!
Beer Battered Tofu and Chips
COURSE:
Dinner, Lunch, Main Course
Cook Time:
40mins
Servings:
2 servings
Product:
Vortex Air Fryer
Ingredients
- 400g potatoes, cut into chips
- Salt
- 60ml ale / beer of choice
- 45ml tamari
- 35g cornflour
- 60g plain flour
- 3g dry seaweed, blended into a powder
- ¼ tsp salt
- ¼ tsp garlic powder
- 200g firm tofu, cut into rectangle strips
- Spray Oil, for browning
- Peas and lemon, for serving
Instructions
1. Leave the chips to soak for a few minutes in cold water then rinse. Season with salt and add some oil and mix well.
2. Air fry the chips at 200°C for 25 minutes.
3. Meanwhile, prepare the tofu. Put the beer and tamari in one bowl, and the cornflour, plain flour and seaweed in another.
4. Dip the tofu in the beer tamari mix, then into the dry mix, and repeat 3 times to give it a good coat that doesn’t run. Then spray each piece with some oil.
5. Bake the tofu in the air fryer at 200°C for 15 minutes. Twice during the cooking process remove the tofu and coat in the tamari beer mixture and then the dry mixture again and put back in the air fryer for a good crusty batter.
6. Once cooked, remove and serve the battered tofu and chips with some peas and a slice of lemon, enjoy!
Instant Pot Beer Battered Tofu and Chips: A Crispy, Crunchy Vegan Delight
Satisfy your craving for a crispy, hearty meal with Instant Pot Beer Battered Tofu and Chips. This vegan twist on the classic beer-battered fish and chips combines crispy, golden tofu with perfectly cooked chips, creating a dish that’s both satisfying and full of flavour. The Instant Pot makes cooking the chips a breeze, while the beer batter ensures the tofu comes out crispy on the outside and tender on the inside.
Coating the tofu in a light, crispy beer batter adds a rich crunch, making it the perfect match for fluffy, well-seasoned chips. The Instant Pot helps you achieve perfectly cooked chips in less time, allowing you to enjoy this comforting, indulgent meal without the long wait. Paired with tangy vegan tartar sauce or a splash of lemon, this dish brings all the flavour and texture you love, with a vegan-friendly twist.
Ideal for a delicious dinner or a fun family meal, Instant Pot Beer Battered Tofu and Chips is a simple yet impressive dish that everyone can enjoy. Whether you’re a tofu enthusiast or just looking for a lighter take on the traditional fish and chips, this recipe is sure to become a new favourite in your culinary repertoire.
