Sydney Brewery





Whilst this dish is designed as a delicious vegetarian snack you can easily replace the tofu with chicken strips, or even big chunks of ham, to please the carnivores. Adding the lager to the batter gives a light, crispy finish whilst the heavier IPA in the BBQ Sauce gives it a bit more body. Throw a plate of these out for a bunch of mates watching the footy and they’ll be gone before you know it!



1 450g Packet Firm Tofu

1 Cup Plain Flour

1 tsp Baking Powder

½ tsp Garlic Powder

½ tsp Onion Powder

1 tsp Salt

1 tsp Sriracha

2 Eggs, beaten

½ Cup Sydney Brewery Lovedale Lager

Vegetable Oil for deep frying

½ Cup Plain Flour



1.     To prepare the tofu place between two clean tea towels, top with a large baking tray & a pan of water. Leave for ten minutes to squeeze out excess liquid. Chop into large ‘nugget’ sized pieces.

2.     For the batter mix together the cup of flour, baking powder, garlic powder, onion powder & salt in a large bowl. Add the sriracha, eggs and lager. Stir to form a smooth batter.

3.     Place oil in a large pan or deep fryer and heat to 180°C.

4.     Place the half cup of flour on a plate & season well with salt & pepper. Coat the tofu nuggets in the flour then dip in the beer batter. Drain off any excess, you want a very thin coating around the nuggets to ensure they go super crispy in the oil.

5.     Deep fry for approximately 5 minutes until golden brown & crispy. Transfer to a paper towel lined rack to drain, sprinkle with salt & serve.




1 small onion, finely chopped

2 Garlic Cloves, crushed

1 tablespoon vegetable oil

1/2 cup Sydney Brewery Pyrmont Rye IPA

1 Tin Diced Tomatoes

2 tablespoons red wine vinegar

2 tablespoons brown sugar

1 tablespoons molasses

1 tablespoon Worcestershire Sauce

1 tsp Smoked Paprika

1 tsp Regular Paprika

Pinch Salt

Pinch Pepper



1.    Heat the vegetable oil over a medium heat. Add the onion & garlic. Saute for 5-6 minutes until softened.

2.     Add all the remaining ingredients, reduce heat to low. Cook for 40-50 minutes until reduced to a thick, sauce like consistency.

3.     If you prefer a more refined, smooth sauce whizz it up in a blender. Or leave it as is for a rustic, chunkier finish.

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