1Halve your block of tofu twice so you end up with four pieces. Then slice these into two triangles by cutting each piece diagonally. You should end up with 8 tofu triangles. (That being said, there are no hard and fast rules here –- cut out stars if you like!)
2Make a marinade by combining the kelp powder, garlic powder, paprika, salt and olive oil in a bowl. Add the tofu pieces and gently mix to coat, then cover and marinate in the fridge for at least two hours, or overnight if possible.
3Meanwhile, combine all the tartare sauce ingredients in an airtight container and store in the fridge until you’re ready to serve.
4Just before cooking, prepare the batter. Simply put the flour in a bowl, pour the beer over and whisk gently until just combined.
5Heat a heavy-based frying pan or wok over medium-high heat. Add enough rice bran oil to cover the base. Working in batches to avoid overcrowding the pan or wok, dip the tofu pieces in the batter, covering them generously, then cook for about 5 minutes on each side, until light brown and crispy, being careful of the hot oil when flipping them over. Drain tofu on paper towels.
6Serve immediately with lemon wedges and your tartare sauce!