Ingredients for Beer Battered Tofu
- 1 (14 ounce) block firm tofu
- 1 (12 ounce) can or bottle beer
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon paprika
- Garlic pepper seasoning, to taste
- Fresh parsley, for garnish (as desired)
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 inch canola oil, for frying
- Tartar sauce, for serving
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
- Sweet chili sauce, for serving
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How to Make Beer Battered Tofu
- In a medium bowl, whisk together the beer and 1 cup of flour until you have a smooth, thin batter, similar in consistency to pancake batter. Add more flour, 1 tablespoon at a time, if needed to reach desired consistency.
- In a separate shallow dish, combine the cornmeal, salt, pepper, paprika, garlic powder, and onion powder.
- Press the tofu to remove excess water. Cut into 1/4-inch thick slices. You should get approximately 10-12 slices.
- Place the tofu slices between two layers of paper towels and gently press to absorb excess moisture.
- Heat about 1 inch of vegetable oil in a large heavy skillet or cast iron pan over medium-high heat. The oil is ready when a drop of water sizzles and dances on the surface.
- Dip each tofu slice into the beer batter, allowing excess batter to drip off. Then, dredge the battered tofu in the cornmeal mixture, gently pressing to ensure the coating adheres.
- Carefully place the coated tofu slices in the hot oil, ensuring not to overcrowd the pan. Fry for approximately 3 minutes per side, or until golden brown and crispy.
- Remove the fried tofu from the pan and place on a wire rack or paper towels to drain excess oil.
- Serve immediately with tartar sauce or sweet chili sauce.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
3g
Fat
13g
Carbs
14g
