Beer Battered Silken Tofu with Hand Cut Fries & Green Salad

I guess this is my version of fish and chips. I’m not a huge fan of the fake fish that is available at some pubs – but ultimately I think it was the batter that I always liked the most anyway. Salty citrus dipping sauce is an essential part of this dish – how salty you make it is up to you. Kristin & Ben's food journal:


  • 400gm/14oz Silken Tofu cut into bite size pieces


  • 2 tbsp cornflour
  • 250gm/9oz self-raising flour
  • 250ml vegan beer



  • 1 cucumber
  • Handful of green beans
  • Lettuce leaves



  • 4 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 tbsp white wine vinegar
  • Pinch of salt
  • Pinch of black pepper
  • Dash of English mustard
  • 2 large potatoes – cut into thick size


1. Cut chips to size and add to deep fryer (or pot of boiling oil – we use rice bran oil). Only half cook the chips, drain and place in fridge to cool.

2.Make salad and dressing – set aside Cut tofu and coat in cornflour.

3. Add beer to flour and whisk until a smooth consistency. Coat tofu in batter and add to deep fryer (or pot) – do in two batches and cook to about 90%. Drain and set aside.

5. Remove potatoes from fridge and cook to completion.Add tofu back to fryer and finish cooking.Serve immediately

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