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1
A couple of hours before you eat (preferably the day before) drain your tofu.
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2
Then place the block of soya matter between a couple of sheets of paper towels.
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3
Now place a good size book on top of that.
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4
What you are doing here is getting the excess moisture out of it so it can soak up the malt vinegar.
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5
Let it squeeze for an hour or so, then place the tofu into a bowl of malt vinegar and place it in the fridge.
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6
You don't really need to cover the tofu with it, but the more the better.
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7
Let it marinade for as long as you can, preferably overnight.
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8
To make the beer better simply mix the equal amounts of flour and beer along with the spices.
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9
Dump a whole bunch of oil into a deep pan or wok until it is about 2 inches deep and heat it up on a nice hot stove burner.
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10
Cooks up your chips and place them in a warm oven.
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11
While it is heating, take the marinated tofu out of the fridge and pat it dry.
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12
Cut it lengthwise into bars about 2 inches wide.
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13
When the oil is real hot, dunk the tofu bars into the batter and toss them in the oil one by one.
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14
Be sure they are thoroughly thoroughly with the batter!
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15
Deep fry them until the batter turns a nice golden brown, and be careful to not let them stick together.
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16
Fish them out and place them on some more paper towels.
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17
Place chips and tofu onto a plate and serve right away!
