nutritional information

Per Serving (1 Tofush and 1 Tbs. Sauce):

  • Calories: 390
  • Protein: 17 g
  • Total Fat: 24 g
  • Saturated Fat: 2 g
  • Carbohydrates: 27 g
  • Cholesterol: 0 mg
  • Sodium: 303 mg
  • Fiber: 3 g
  • Sugar: <1 g
Vegan

Tofush and Tartar Sauce

Tofush and Tartar Sauce

Serves 6

Since Norman’s Coach and Horses switched from traditional fish and 
chips to Tofush and Chips, the demand for the pub favorite has doubled. 
“People come in specifically for it,” says owner Alastair Choat proudly. 
In addition to chips (French fries), Norman’s Coach and Horses serves Tofush with minted green peas.
Tartar Sauce
  • 1 cup plain soymilk
  • 1 Tbs. white wine vinegar
  • ½ Tbs. Dijon mustard
  • 2 cups vegetable oil
  • 1 medium shallot, finely chopped (¼ cup)
  • ¼ cup drained capers
  • 1 or 2 gherkin or cornichon pickles, finely chopped
  • 2 Tbs. finely chopped fresh dill
Tofush
  • 2 14-oz. pkg. extra-firm tofu, drained
  • 1 cup dry white wine
  • ¼ cup lemon juice
  • 1½ tsp. salt, divided
  • 3 nori sheets, halved
  • 1 cup all-purpose flour
  • ⅓ cup corn flour or fine cornmeal
  • ¼ tsp. freshly ground black pepper
  • 1 cup vegan ale
  • 6 cups vegetable oil, for frying
  • Lemon wedges, for garnish

1. To make Tartar Sauce: Blend soymilk, vinegar, and mustard in blender until combined. With motor running, blend in oil. Transfer to bowl, and stir in shallot, capers, gherkin(s), and dill. Season with salt and pepper, if desired. Refrigerate until ready to use.

2. To make Tofush: Cut each tofu block into 3 slabs. Stir together wine, lemon juice, and 1 tsp. salt in glass baking dish. Add tofu, and marinate 30 minutes to 1 hour, turning once or twice. Drain tofu on paper towels, and pat dry.

3. Wrap each tofu slab with nori, securing with toothpick.

4. Whisk together flour, corn flour, remaining 1/2 tsp. salt, and pepper in medium bowl. Whisk in ale just until smooth. (Do not overmix.)

5. Pour oil into large Dutch oven, and heat oil until temperature reaches 350°F on deep-fry thermometer.

6. Dip nori-wrapped tofu in batter to coat. Lower each Tofush into oil using slotted spoon, and stir gently to prevent from sticking to pan. Fry 3 to 4 minutes, turning once or twice, or until golden-brown on all sides. Drain on paper towels, then remove toothpicks. Serve with Tartar Sauce and lemon wedges.

June 2014 p.64

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comments

Can this possibly be correct; 2 CUPS of oil, and 1 cup milk? Who needs 3 cups tartar sauce that is 2/3 oil, sounds not right.

Sue Erb - 2014-06-25 19:14:59

Tofush and Tartar Sauce - Looks fab, will try this and share the recipe with friends. :-)

Libby - 2014-06-25 08:14:26

I attempted to make a single serving of this for myself for lunch today. Some things went wrong but I'll still say that over all the taste is delicious even if mine is a little bit ugly. Here's what went wrong and what I'll do differently next time: First, I don't have a deep fryer or a dutch oven so I attempted to fry this in about half an inch of oil. that was mistake number one because to flip it over and fry the other side I had to take out the securing toothpicks and my nori on one side is all out of place. Second I attempted to make the batter low gluten, which wasn't a -total- mistake I just should have used slightly more gluten flour than I did and it would have stuck to the tofu better (or some other kind of binder). The last thing isn't a mistake, exactly, just that I used sparkling water instead of beer since I was making it for one person and wasting that much beer seemed wrong (I guess I COULD have drank the rest of the beer because i work from home, for myself, and there are no restrictions on work/alcohol but I have to use a sewing machine and ehh needles and alcohol don't mix)the batter was still tasty but would probably be even tastier with some beer flavor in there! Over all 10/10 for the recipe since all the problems were my fault! I'll definitely make this for myself again though.

Alice - 2014-06-23 20:33:24