Name: Beer-battered tofu and wedges
Prep time: 70 min
Total time: 70 min
Yield: 4
Ingredients: 2 x300gram packets firm tofu; 1 tablespoon finely grated lemon rind; ⅓ cup (80ml) lemon juice; 2 cloves garlic, crushed; 1 teaspoon cracked black pepper; ⅔ cup (100g) plain (all-purpose) spelt flour; ¼ cup (35g) cornflour (cornstarch); ¼ cup (40g) instant polenta (cornmeal); 1 teaspoon baking powder; ¼ teaspoon sea salt flakes; ¼ teaspoon garlic powder; ¼ teaspoon onion powder; 1½ cups (375ml) vegan beer (see tips); 1 kg orange sweet potatoes, cut into thin wedges (see tips); 2 tablespoons rice bran oil; rice bran oil, extra, for shallow-frying; ⅔ cup (100g) cornflour (cornstarch), extra; 1 medium lemon (140g), cut into wedges; Spice mix; 1 tablespoon celery salt; ½ teaspoon mild paprika; large pinch of freshly ground black pepper; large pinch of cayenne pepper

Ingredients

2 x300gram packets firm tofu

1 tablespoon finely grated lemon rind

⅓ cup (80ml) lemon juice

2 cloves garlic, crushed

1 teaspoon cracked black pepper

⅔ cup (100g) plain (all-purpose) spelt flour

¼ cup (35g) cornflour (cornstarch)

¼ cup (40g) instant polenta (cornmeal)

1 teaspoon baking powder

¼ teaspoon sea salt flakes

¼ teaspoon garlic powder

¼ teaspoon onion powder

1½ cups (375ml) vegan beer (see tips)

1 kg orange sweet potatoes, cut into thin wedges (see tips)

2 tablespoons rice bran oil

rice bran oil, extra, for shallow-frying

⅔ cup (100g) cornflour (cornstarch), extra

1 medium lemon (140g), cut into wedges

Spice mix

1 tablespoon celery salt

½ teaspoon mild paprika

large pinch of freshly ground black pepper

large pinch of cayenne pepper

Method

1.Drain tofu; pat dry. Cut each block of tofu lengthways into four thick slices. Combine rind, juice, garlic and pepper in a shallow glass or ceramic dish. Add tofu; turn to coat. Cover; refrigerate for 3 hours, turning occasionally.

2.Meanwhile, combine flours, polenta, baking powder, salt, garlic and onion powders in a medium bowl. Gradually whisk in beer until the consistency of pancake batter. Cover; refrigerate for 1 hour.

3.In the last hour of refrigeration time, preheat oven to 220°C/425°F. Line an oven tray with baking paper.

4.Place sweet potato on tray, drizzle with oil and season. Toss to coat. Roast for 45 minutes or until tender.

5.Make spice mix.

6.Heat the extra oil in a large saucepan over medium-high heat. Dust tofu in extra cornflour; shake away excess. Dip tofu in batter; drain away excess. Shallow-fry tofu, in batches, for 1 minute each side or until golden on both sides and heated through. Drain on paper towel.

7.Sprinkle tofu and sweet potato wedges with spice mix; serve with lemon wedges. Season to taste.

Spice mix

8.Combine ingredients in a small bowl.

You can use soda water instead of beer, if you like. Leave the skin on the sweet potatoes for extra flavour and nutrients; wash and dry them first before cutting into wedges.

Serve with a vegan tartare sauce.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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