Crispy pan fried tofu and wedges with a bright pickle side.
The old-school A&W in the town where I grew up was probably best known for burgers and floats. But what I remember most was going there with my dad on Fridays and getting the fish and chips. I’ve loved fish and chips ever since so for this homage I’ve created a hearty pan-fried vegetarian version featuring crispy beer battered blocks of tofu with a side of golden potato wedges. Tartar sauce makes a nice creamy compliment but a quick vinegary pickle brings balance to a meal of fried delights.
Pan Fried Tofu and Chips with Pickled Peppers
This vegetarian take on fish and chips features crispy beer battered blocks of pan fried tofu. The same pan is also used to make a side of golden potato wedges. A quick sweet pepper pickle is assembled prior to frying, and provides a fresh, bright compliment to the tofu and chips.
Ingredients
- 7 oz (½ block) firm tofu
- 1 cup distilled white vinegar
- 1 tbsp sugar
- Kosher salt and pepper
- 6 mini sweet peppers sliced
- 1 pickling cucumber sliced
- 6 cloves garlic smashed
- 1 sprig fresh dill
- 1 cup canola oil
- 2 medium Russet potatoes cut into wedges
- Paprika
- 1 large egg
- ½ cup all-purpose flour
- 1 tsp garlic powder
- ¾ cup beer cold
- ⅔ cup bread crumbs
- Tartar sauce for serving (optional)
Instructions
- Cut tofu into 4 thin rectangles. Place 4 stacked sheets of paper towel on a cutting board, arrange tofu on top, then cover with 4 more sheets of paper towel. Top with a sheet pan and a heavy pot. Set aside.
- In a small saucepan combine vinegar, sugar, and 2 tsp salt. Bring to a low boil over medium heat, stirring occasionally until salt and sugar have dissolved. Remove from heat.
- Place sweet peppers, cucumber, garlic, and dill in a 16 oz jar or bowl. Pour vinegar mixture over and set aside to cool.
- Heat canola oil in a large skillet over medium heat. When oil shimmers add potatoes and cook for about 5-7 minutes per side until golden brown. Remove to a wire rack and season with salt and paprika.
- While potatoes are cooking whisk egg in a medium bowl. Add flour, garlic powder, 1 tsp salt, and ¼ tsp pepper. Pour in beer and whisk until just combined (leave batter lumpy).
- Place bread crumbs in a small shallow bowl. When ready to fry dip tofu in batter, coat in bread crumbs, and then place in oil. Cook for 2-3 minutes per side until golden brown and crispy. Remove to wire rack and season with salt.
- Serve tofu and chips with a side of pickled vegetables and tartar sauce.
Notes
Sweet peppers and cucumbers could be switched out for whatever vegetables you want to pickle.
