Vegan "Fish" & Chips with Minty Peas & Tartare Sauce
Vegan "Fish" & Chips with Minty Peas & Tartare Sauce - Crispy tofu "fish," fluffy chips, and tangy toppings make for a delightful plant-based treat!
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Cooking tools:
- Deep fryer
- Immersion blender
- Kitchen scale
- Oven
- Stove
- Dish
- Mixing bowl
- Whisk
- Skillet
- Baking sheet
- Saucepan
- Colander
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
Ingredients
- 30 ml Olive Oil
- 4 large Potato
- 1 pinch Salt and Pepper , for seasoning
- 15 g Mint Leaves , plucked from stalk and finely chopped
- 350 g Petits Pois
- 1 tbsp Vegan Mayonnaise
- 1 tbsp White Wine Vinegar
- 1 tbsp Capers , roughly chopped
- 1 medium Gherkins
- 1/2 medium Lemon , juiced
- 150 g Vegan Mayonnaise
- 80 g Corn Flour
- 1 medium Lemon , juiced
- 60 ml Olive Oil
- 120 g Plain Flour
- 2 tbsp Seaweed Flakes or obento nori sheets, crumbled
- 250 ml Sparkling Water
- 720 g Tofu , drained
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