-
Slice the block of tofu width-wise into 4 slabs of equal width. Turn each of the slabs onto its side andslice it into 4 thin strips. You’ll have 16 strips that should each be between 1/4 and 1/2 inch thick.
-
In a medium bowl, stir the flour and salt together. Slowly pour in the ale and whisk the mixture together just until smooth.
-
Line a plate with a few paper towels.
-
Coat the bottom of a large, flat-bottomed skillet with about 1/8 of an inch of oil, then place the skillet over medium-high heat.
-
Allow the oil to heat up for a few minutes, then test it by dropping a tiny bit of batter into the oil. The batter should start bubbling around the edges within a couple of seconds. If it doesn’t, give the oil a few more minutes to heat up.
-
Dip a tofu strip into the beer batter to coat all sides, then arrange the strip in the skillet. Repeat for as many strips will fit into the skillet without crowding. Cook the tofu strips for about 3 minutes on each side, until golden brown and crispy. Transfer the cooked tofu strips to the paper towel-lined plate. Repeat this process for all of the tofu strips, adding oil as needed between batches.