Green Chile Beer Battered Tofu


Dish Type: 
Difficulty Level: 
Diet Type: 
Recipe Source: 
That Was Vegan |
Recipe Rating: 
  • 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)
Preparation Method: 

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 |

Learn More about Barb on Tofu U

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