Finely dice or rip up the seaweed, if using a sheet of nori finely dice using a knife and if using the likes of arame seaweed just finely dice with a knife or use a pestle and mortar, you want it to be a fine almost powder-like texture.
Get 2 bowls, one for the beer and tamari mix, and one for the dry sea mix. Cut the tofu into long rectangle strips, approx 5cm x 10cm x 1cmIn the first bowl mix the seaweed, flour, cornflour, salt and garlic powder. In the second bowl mix together the beer and tamari/ soy sauce. Dip the tofu in the beer tamari mix, then into the dry sea mix, and repeat 3 times to give it a good coat that doesn't run.
Carefully place in the airfryer and spray with an oil spray approx 5-10 times, this will give a more even golden colour, bake for 15 mins at 200 degrees c.
Twice during the cooking process remove the tofu and coat in the tamari beer mixture and then the dry mixture and then the tamari beer mixture and put back in the airfryer to cook. This will ensure you get a good crusty batter. Once cooked, remove and serve the battered “fish” and chips with some peas and a slice of lemon, enjoy!