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Beer Battered Tofu

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“I don't like to eat fish, but my DH loves catfish filets. This is a different way of making tofu that kind of tricks you into thinking they are catfish.”

Ingredients Nutrition

  • 1 (16 ounce) packageof drained firm tofu (firm works well, but extra firm will make it easier to handle) or 1 (16 ounce) package extra firm tofu (firm works well, but extra firm will make it easier to handle)
  • 1 (12 ounce) cancheap beer
  • 1 12 cups flour (I used whole wheat, but regular white works too)
  • 1 cup cornmeal
  • 1 tablespoon paprika
  • 1 tablespoon garlic pepper seasoning
  • 1 tablespoon parsley
  • 14 teaspoon salt
  • 12 teaspoon garlic powder
  • 34 cup canola oil
  • tartar sauce or sweet chili sauce


  1. Mix beer and flour in a bowl until you have a thin batter. Sometimes this uses more or less flour. Just adjust until it looks like a thin pancake batter.
  2. In a second bowl, mix remaining 6 ingredients.
  3. Cut tofu into 1/4 inch thick slices. I got about 10 or 12. Place slices on 1 piece of paper towel then place a couple of paper towels on top of the slices and pat to dry a little.
  4. Heat oil in heavy skillet or cast iron pan until one drop of water splashed in spits around the pan.
  5. Carefully dip slices of tofu in beer batter shaking off the excess. Place in cornmeal mixture and tap each side to get coating to stick.
  6. Place in hot oil and fry until golden about 3 minutes each side. Remove from pan and place on paper towels to drain.
  7. Serve with tartar sauce or sweet chili sauce.

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