Crispy Beer-Battered Tofu with Za'atar

Pat tofu slices completely dry with paper towels — this is crucial for the batter to stick properly.

Whisk beer and flour together until you have a smooth, thin batter the consistency of pancake batter. Add more flour if too thin, more beer if too thick.

In a separate bowl, mix cornmeal, za'atar, paprika, garlic powder, sumac, and salt.

Heat oil in a heavy-bottomed pan to 180°C — a drop of batter should sizzle immediately when added. (Don't overcrowd the pan or the temperature will drop)

Dip each tofu slice in the beer batter, letting excess drip off, then press into the seasoned cornmeal mixture to coat both sides.

Fry for 2-3 minutes each side until golden and crispy. Transfer to paper towels to drain.

Serve immediately with lemon wedges and a good squeeze of fresh lemon juice.