Tofish' & Chips by Chez Victor

Seaweed Tofu Mix:

1. Cut the block of firm tofu into 7 slices crosswise. Pat dry to remove excess water.
2. Take 2 sheets of nori seaweed, cut them up, and process them in a food processor to make a powder.
3. In a bowl, mix the seaweed powder with the tofu slices. Ideally, let marinate for 24 hours.

Batter:

1. In a bowl, mix all the dry ingredients for the breading.
2. Gradually stir in the beer using a whisk.
3. The final consistency should be thick enough to coat the tofu well, but not too thick. You may need to use a little less or a
   little more beer, depending on the situation.
4. Ideally, the mixture can be prepared the day before and stored in the refrigerator. Keep it very cold until the last minute.
5. Dip the tofu slices in the breading, shake off the excess, then place them in the deep fryer or in a pot with enough oil.
6. Once the pieces are golden brown on all sides, lift the basket out of the fryer and let them drain for a few seconds.
7. Let them cool in a suitable place.

Dill VGnaise:

1. Mix all the ingredients together and serve with the breaded tofu

NOTES

The pieces can be stored in the fridge for 1 week. They can also be frozen (be careful not to let them stick together. Ideally, freeze them on a baking sheet with space between them and then stack them in a container in the
freezer).

In collaboration with Chez Victor