Theres not too much I can say about these tacos that will really do them justice, its really just an explosion of flavours in your mouth. It’s just a general consensus that as soon as something is ‘beer battered’ it becomes that much more delicious — and this couldn’t be more true for these tacos (which i think I’ve had every second day over this week).
I first made them for my parents who after a prolonged silence informed me that this was a dish they’d return to a restaurant for (and who doesn’t love hearing that!), I then made them for my very carnivorous friends who literally demolished them (was the perfect way to introduce them to the world of tofu).
The best part about this post is that you can use the beer batter recipe for just about anything (I’m absolutely going to be making some beer battered chips next)
Beer Batter
1 Cup Beer
1 1/2 Cups Self Raising Flour
1 Block Firm Tofu
Rice Bran Oil
1 Teaspoon Paprika
1/2 Teaspoon Salt
Pour beer in to a large bowl and add the flour. Mix well until smooth. The consistency should be that of thick paint
Stir in paprika and salt and let the mix sit for 10 minutes
While the beer batter is sitting, Cut your tofu in to .5 cm thick and 2-3 cm wide strips.
Lie the tofu strips between two pieces of paper towel and apply pressure to absorb the excess liquid (this will stop the batter from going soggy)
Heat a very very very generous amount of oil in to a frying pan ( super healthy, i know)
Dip each strip of tofu in to the batter and coat generously
Place the battered tofu in the hot oil (be really careful with the oil!) and make sure to leave space between each strip, otherwise they’ll stick together. Flip over the tofu when it is golden brown — will take a few minutes.
When both sides are golden brown, remove from the oil and place on a sheet of paper towel to absorb the oil
Tacos
Tacos (Obviously)
Beans
Avocado
Rocket
Sundried Tomatos
Red Onion
Coriander
Cashew Cream (I added extra water so it was easy to drizzle)
Sriracha
I decided to make mini tacos, so if you’re wanting to make full size tacos then skip this step. Find a bowl which is approximately the size you want your taco to be (mine was about 15cm diameter), place the bowl upside down on your taco and cut around. Repeat until you have desired number of tacos.
Cover eat taco with your been mix and avocado. Squeeze with a little lime juice and some salt.
Place sundried tomatos down, followed by the battered tofu. Sprinkle with diced red onion, coriander, and some more lemon juice.
Drizzle the cashew cream and Sriracha over the tacos generously
avegankitchen 