In a small bowl, mix the flour, salt, paprika, oregano and chilli flakes.
Cut the tofu into 4 slabs, cover in the seasoned flour and place aside.
Add the beer and soy sauce into the flour mixture and mix until you have a smooth batter.
Heat the coconut oil in a frying pan. Take one piece of tofu at a time and dip in the batter. Coat evenly using a fork, then carefully place into the hot pan and fry for 2 to 3 minutes each side or until golden brown and crispy. Serve with homemade chips and mushy peas.