Fish & Chips-Style Tofu Sandwich | RICARDO

Ingredients

• ⅓ cup (75 ml) mayonnaise
• ⅓ cup (75 ml) 5% plain Greek yogurt
• 2 tbsp dill pickles, cut into small dice
• 1 shallot, finely chopped
• 1 tbsp capers, drained and chopped
• 1 tbsp dill, finely chopped
• 1 tsp (5 ml) lemon juice
• Cayenne pepper, to taste
• ½ cup (125 ml) dill pickle juice
• 1 lemon, zest finely grated
• 1 block (350 g) extra-firm tofu, halved lengthwise, then halved widthwise
• 1 ¼ cups (190 g) unbleached all-purpose flour
• 2 tbsp cornstarch
• 1 tsp salt
• ½ tsp baking powder
• 1 cup (250 ml) blonde ale, cold
• Vegetable oil, for frying
• 4 milk, kaiser or ciabatta buns, halved horizontally, toasted
• Iceberg lettuce, thinly sliced, to taste