• Cut the tofu block into four thick and long slices.
• Combine in a small bowl the soy sauce, sweet paprika, lemon juice, and mustard.
• Place the tofu pieces on a shallow pan and using a cooking brush, coat each side of each tofu piece with the marinade. Leave aside.
• Add to a big mixing bowl the dry ingredients for the batter: all-purpose flour, rice flour, baking powder, and a pinch of salt. Combine.
• Pour the cold beer into the bowl and whisk gently until all the ingredients are incorporated and you have a smooth batter.
• Cut some nori sheets to the same size as the tofu and cover both sides of the tofu with nori. Let it soak for a couple of minutes so it becomes soft and sticks to the tofu.
• Gently whisk the batter one last time and heat vegetable oil using a small pot. Once the oil is hot, dip the first tofu piece in the batter. You can do this by using your hand so you make sure the nori sheets stay in place and the tofu doesn't break.
• Place the battered tofu in the hot oil and deep-fry for about 4-5 minutes, or until the batter is golden brown.
• Place the fried tofu on a paper towel to release excess oil, add a pinch of sea salt, and repeat the process with the next tofu piece.

Chips

• Wash and peel the potatoes. Cut using a sharp knife or a mandoline so the chips are the same size. You can choose to cut them thinner or thicker.
• Coat the chips with olive oil and cornflour and air-fry them for about 15 minutes at 200C. Depending on the size of your air-fryer basket, you may need to make two batches.

Mushy peas

• Add some vegan butter to a skillet pan and pan-fry the frozen peas.
• Then add finely chopped garlic, pan-fry until the garlic is cooked, and roughly mash the peas with a potato masher.

Vegan Tartar Sauce

• Add the vegan mayo to a mixing bowl. Finely chop the red onion, capers, and dill pickles and add to the vegan mayonnaise.
• Add the mustard and lemon juice and combine well until everything is incorporated. Optionally, add some maple syrup to add sweetness to the sauce.
• Add salt to taste and combine one more time.Garnish with fresh parsley, cilantro, sage or basil.