Start by preparing the tofu ‘fish’. In a small bowl, whisk together the stock, lemon juice, onion and garlic powders and salt. Slice each tofu block into four pieces so you have a total of eight. You can shape them into slightly rounded ‘fillet’ shapes if you’d like. Lay the tofu slices in a large dish and pour over the marinade. Cover, refrigerate and let marinate for a minimum of 1 hour, or overnight.

Now you can make the tartare sauce. Mix all ingredients in a small bowl to combine. Cover and refrigerate until ready to serve.

While the oil heats, use scissors to cut the nori sheets into eight pieces. Lay one piece of nori onto each slice of marinated tofu and press gently to help it stick.

To make the fish batter, combine the dry batter ingredients in a medium bowl. Pour in the wet ingredients and whisk well until completely smooth.

Gently dip tofu pieces into the batter to coat and then carefully place them into the hot oil. Add a handful of the chips to the fryer as well. Depending on the size of your deep fryer, you may be able to cook several portions at once. Cook until the fish and chips are golden and crispy and then place on a paper towel to drain. Sprinkle with a little salt to taste. Serve immediately with the tartare sauce and a wedge of fresh lemon.