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It’s summer. And summer means bright, colorful fruits and vegetables. It also seems like a good time for a fish fry… or at least a faux fish fry. I’m not usually a fan of fried foods, at least I could take ’em or leave ’em. Lately, though, I’ve been having bad cravings for fried… well… anything. These tofu fish tacos really hit the spot.
To cover our colorful-fruits-and-vegetable bases, these tacos are topped with a spicy mango salsa with jalapenos, bell pepper, lime, and cilantro. The salsa gives the tofu fish a nice sweet taste to round out the fishiness. Want to know the secret to getting a fishy flavor? Old Bay Seasonings and nori. But don’t worry! It doesn’t transform your tofu into an exact fish replica – it just makes it taste good in a faux seafood kinda way.
Start by slicing the tofu widthwise into 10 or so even pieces. The first time I made this, I only cut it into 6 pieces but I think it’s really better if you cut them a bit more thinly. Lay the pieces flat on a towel – if you’re as cool as me you can acquire a bunch of ugly blue surgical towels. They’re hideous, but they work.
Cover the tofu with a towel and place a flat surface on top such as a cutting board. Stack a few cans on top to press the tofu and leave it for at least 15 minutes. You want to press as much water out of the tofu as possible to create crunchier fish sticks.
Now comes the fun (and kinda slimy) part. For each slice of tofu, dip it in the vegan beer, the coat it with the flour mixture. Dip it back into the beer – this is where it gets slimy – and then cover it with breadcrumbs. Don’t neglect the ends of your tofu!
Here’s a beautiful before and after photo of the “raw” and fried tofu. I let the oil heat to about 375 degrees according to my candy thermometer. I don’t have an actual fryer so I used an average sized pot. You may need to fry your tofu in batches. I only fried 1-2 at a time. It goes quick though – they only stay in the oil for about 1 minute.