Vegan Fish and Chips with Tartar Sauce

Ingredients

• 1 block Firm tofu
• 2 sheets Nori seaweed sheets
• 1/2 cup All-purpose flour
• 1/4 cup Cornstarch
• 1 teaspoon Baking powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1/2 cup Sparkling water
• 2 cups Vegetable oil
• 4 medium Potatoes
• 1/2 cup Vegan mayonnaise
• 2 tablespoons Dill pickles
• 1 tablespoon Capers
• 1 tablespoon Lemon juice
• 1 tablespoon Fresh dill

Instructions

1. 1Press the 1 block of firm tofu to remove excess water. Cut the tofu block into 8 rectangular pieces, each approximately 1/2-inch thick. Lightly brush each of the 8 tofu pieces with water, then carefully wrap each piece with a portion of the 2 nori seaweed sheets, ensuring it adheres. Let the wrapped tofu sit for 10 minutes.
2. 2Peel the 4 medium potatoes. Cut each potato lengthwise into 1/2-inch thick planks, then cut each plank into 1/2-inch wide sticks (chips). Place the cut potatoes in a large bowl and cover them completely with cold water; let them soak for 30 minutes.
3. 3In a medium bowl, combine the 1/2 cup of all-purpose flour, 1/4 cup of cornstarch, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Gradually whisk in the 1/2 cup of sparkling water until the batter is smooth and lump-free.
4. 4Pour the 2 cups of vegetable oil into a large heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 350°F (175°C). Drain the soaked potatoes and pat them completely dry with paper towels. Carefully add about one-third of the potato chips to the hot oil. Fry for 5-7 minutes, turning occasionally, until they are golden brown and crispy. Using a slotted spoon, remove the chips and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining potato chips in two more batches.
5. 5Dip each of the 8 nori-wrapped tofu pieces into the prepared batter, ensuring it is fully coated. Carefully place 2-3 battered tofu pieces into the hot oil, ensuring not to overcrowd the pot. Fry for 3-4 minutes per side, or until the batter is golden brown and crispy. Using a slotted spoon, carefully remove the fried tofu pieces and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining battered tofu pieces.
6. 6In a small bowl, combine the 1/2 cup of vegan mayonnaise, 2 tablespoons of finely chopped dill pickles, 1 tablespoon of capers, 1 tablespoon of lemon juice, and 1 tablespoon of fresh dill. Stir well to combine all ingredients.
7. 7Serve the crispy fried tofu and potato chips immediately with the prepared tartar sauce.

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