Tofu and chips

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Tofu & chipsThis modern take on the National much loved Street Food Fish & Chips. Our Tofu & Chips recipe combines the crispy batter with light soft tofu brought together with capers & gherkins.

Preparation time 20mins

Cooking time 20-25mins

Serves 4

What You’ll Need:

  • 400g Cauldron Original Tofu, drained and pressed, cut into
  • strips approx. 4 cm thick, 10cm long
  • Vegetable oil to fry the tofu

 Batter Ingredients

  • 100g plain flour
  • ½ tsp salt
  • 1 tsp baking powder
  • 150ml sparkling water
  • Pinch of turmeric

Caper & Gherkin Layer

  • 2 tbsp capers, finely chopped
  • 2 tbsp mini gherkins, finely chopped
  • 2 tsp Dijon mustard
  • ½ tsp salt
  • ½ tsp black pepper
  • 4 tbsp flour
  • Ingredients for Crushed, Minted Peas
  • 1 tbsp olive oil
  • 2 shallots, finely sliced
  • 200g fresh peas, blanched in hot water (thawed, frozen peas can be used)
  • Juice of ½ lemon
  • ½ tsp sugar
  • 1 tsp fresh mint, finely chopped
  • Salt and freshly ground black pepper

 Ingredients for Tartare Sauce

  • 1 tbsp capers, finely chopped
  • 1 tbsp mini gherkins, finely chopped
  • 200g mayonnaise
  • 1 tsp Dijon mustard
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp lemon juice

What To Do:

  • Prepare the batter by beating the water into the dry ingredients little by little. Cover and refrigerate.
  •  To make the caper and gherkin layer, combine all of the ingredients, blend in a food processor and set to one side.
  •  For the crushed, minted peas gently fry the shallots in the oil until softened.  Pulse the peas, sugar and lemon juice in a food processor keeping the texture rough and not pureed. Stir in the mint and season to taste. This dish can be served hot or cold.
  •  Combine the ingredients for the tartare sauce, mix well and refrigerate until use.
  •  Heat the oil to fry the tofu to 180°C/350°F/Gas mark 4 in a heavy based pan or deep fat fryer.
  •  Coat the tofu pieces with the caper and gherkin layer then dip into the batter and carefully drop into the hot oil. Cook for 5-7 minutes until the batter is golden and crispy. Drain well on kitchen roll. Serve the tofu with the crushed minted peas and chips

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