Green Chile Beer Battered Tofu
- 1 12oz package Nasoya extra firm tofu, well pressed
- 2 Tablespoons poultry seasoning
- ¼ teaspoon chili powder
- 2 tablespoons lime juice
- 1 ¾ cups AP flour
- 1.5 teaspoons sea salt
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- Heaping ½ cup chopped Hatch green chilies, with the seeds and skin removed
- 1 can/bottle vegan beer
- Oil for frying (Canola or vegetable would work)
Slice the tofu into 4 equal rectangles. Mix the poultry seasoning, chili powder and lime juice together in a small bowl and then rub into the tofu. Set aside.
Mix 1 cup of flour with the sea salt, garlic, onion and chili powder, paprika, and black pepper. In another bowl, mix the remaining ¾ cup flour with the green chile and the beer. Start with about ¾ cup beer and add more as needed to get the right consistency (it should coat the spoon as you stir it, but still drip off).
Heat the oil in a pan or deep fryer. You need it to be hot (at least 350 degrees), but not smoking. Dredge the tofu slices in the flour/spice mixture, then coat with the green chile/beer mixture. Make sure each piece is completely covered, even if that means getting your hands messy! Fry until golden brown, about 3-5 minutes. If you’re frying in a pan you’ll need to flip each piece over about halfway through. Also make sure your pan doesn’t get too crowded – you don’t want them to stick together.
Drain excess oil by resting the pieces on paper towels or a brown paper bag. You can then place them on a plate to and keep them in the over to stay warm.
Have leftovers? Reheat them on a baking sheet in the oven- they’ll crisp right back up!
Submitted by Barb from That Was Vegan | www.thatwasvegan.com
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