Tofush and Tartar Sauce Recipe

Name: Tofush and Tartar Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plain soymilk; 1 Tbs. white wine vinegar; 1/2 Tbs. Dijon mustard; 2 cups vegetable oil; 1 medium shallot, finely chopped ( 1/4 cup); 1/4 cup drained capers; 1 or 2 gherkin or cornichon pickles, finely chopped; 2 Tbs. finely chopped fresh dill; 2 14-oz. pkg. extra-firm tofu, drained; 1 cup dry white wine; 1/4 cup lemon juice; 1 1/2 tsp. salt, divided; 3 nori sheets, halved; 1 cup all-purpose flour; ⅓ cup corn flour or fine cornmeal; 1/4 tsp. freshly ground black pepper; 1 cup vegan ale; 6 cups vegetable oil, for frying; Lemon wedges, for garnish

Servings: persons

1 cup plain soymilk
1 Tbs. white wine vinegar
1/2 Tbs. Dijon mustard
2 cups vegetable oil
1 medium shallot, finely chopped ( 1/4 cup)
1/4 cup drained capers
1 or 2 gherkin or cornichon pickles, finely chopped
2 Tbs. finely chopped fresh dill
2 14-oz. pkg. extra-firm tofu, drained
1 cup dry white wine
1/4 cup lemon juice
1 1/2 tsp. salt, divided
3 nori sheets, halved
1 cup all-purpose flour
⅓ cup corn flour or fine cornmeal
1/4 tsp. freshly ground black pepper
1 cup vegan ale
6 cups vegetable oil, for frying
Lemon wedges, for garnish

1
To make Tartar Sauce: Blend soymilk, vinegar, and mustard in blender until combined.
2
With motor running, blend in oil.
3
Transfer to bowl, and stir in shallot, capers, gherkin(s), and dill.
4
Season with salt and pepper, if desired.
5
Refrigerate until ready to use.
6
To make Tofush: Cut each tofu block into 3 slabs.
7
Stir together wine, lemon juice, and 1 tsp.
8
salt in glass baking dish.
9
Add tofu, and marinate 30 minutes to 1 hour, turning once or twice.
10
Drain tofu on paper towels, and pat dry.
11
Wrap each tofu slab with nori, securing with toothpick.
12
Whisk together flour, corn flour, remaining 1/2 tsp.
13
salt, and pepper in medium bowl.
14
Whisk in ale just until smooth.
15
(Do not overmix.)
16
Pour oil into large Dutch oven, and heat oil until temperature reaches 350F on deep-fry thermometer.
17
Dip nori-wrapped tofu in batter to coat.
18
Lower each Tofush into oil using slotted spoon, and stir gently to prevent from sticking to pan.
19
Fry 3 to 4 minutes, turning once or twice, or until golden-brown on all sides.
20
Drain on paper towels, then remove toothpicks.
21
Serve with Tartar Sauce and lemon wedges.

4465

kcal

Calories

483

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup plain soymilk, 1 Tbs. white wine vinegar, 1/2 Tbs. Dijon mustard, 2 cups vegetable oil, and more.

Yes, Tofush and Tartar Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Tofush and Tartar Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions