One block of firm organic tofu
3 sheets of nori seaweed
1 cup of organic cyder vinegar
3 cups of plain organic white flour (or gluten free flour)
1 cup of potato flour (or cornflour)
2 cups of quinoa
1 bunch of parsley
1 bottle of blond organic beer
pinch cayenne
salt and pepper
Drain the tofu
Place the tofu in a baking dish covered with a small bread board
Place a heavy weight on top and leave for several hours until a substantial amount of water is released
Now take the tofu and place in a dish or bowl so you can marinate it in the vinegar for a few hours
Meanwhile take the quinoa into a saucepan and dry roast for 1 min or so
Add 4 cups of water and bring to boil
When the quinoa has taken up all the water remove and cool
Spread it onto a flat baking dish and add olive oil , salt and the chopped parlsey
Bake at 180 unti lightly browned and remove and cool
Now drain the tofu, cut in half vertically and then into 3 horizontally
Take one nori sheet and cut in half. Wrap each piece in the nori sheet. You do not need to add water
Place the ‘fish’ onto a tray to await battering
To 2 cups of flour add 1 cup of cornflour or potato flour
Add the beer and cayenne and season
Whisk well until creamy
Take another container and add another cup of flour
Now heat your oil in a shallow frying pan …about 1 inch or so deep
Take one piece of ‘fish’ and coat in the flour
TIP !(it is helpful to have 3 pairs of tongs for each part of the process unless you want to get messy)
Now take the piece of tofu and submerge it in the batter
Then coat in the quinoa and parsley making sure that the quinoa is fully pressed on each side
When the oil is hot (a piece of bread or quinoa should float up to the top) put the ‘fish’ carefully in and brown each side using the tongs to turn it
Drain and oven bake for 10 minutes
Sprinkle with a nice herb salt as you serve it up
You will of course have your chips, peas and tartare ready!
Enjoy and thanks to everyone who shared this dish with us at Goji