Tofu Fish Fillet
This Tofu Fish fillet is protien-packed accompinament to eat with rice or alone. It is easy to make and so flavorful.
Materials
- 16 oz extra firm tofu drained and pressed
- 1 cup Kombu dashi stock
- 1/4 tsp mushroom seasoning
- 1 tsp rice vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 2 nori sheets cut into 1" strips
- 1-2 pieces rice paper
- 1 1/2 tbsp potato starch
Soy Butter Sauce
- 1 tbsp vegan butter
- 2 tbsp soy sauce
Instructions
- Take the pressed tofu and cut as desired. If you want to make a fish fillet shape, carve the shape and cut in half to get two portions.
- Then slice diagonally about 3/4 of the way through about 1/4" apart. Don't cut all the way through. Salt both sides and set aside.
- Make the marinade by mixing together in a bowl the Kombu dashi broth, mushroom seasoning, rice vinegar, and sugar. Add the "fillets" and the cut up nori sheets and let marinade for 2 hours.
- Pat dry. Sprinkle salt on both sides lay on a flat surface. Cut a nori sheet to zsize and stick on top of the tofu.
- In a bowl mix together the potato starch with 3 tbsp of water. Cut the rice paper and then briefly dip in water. Quickly stick on top to adhere to make the skin.
- Heat a nonstick pan over medium heat with a little bit of oil. Put the tofu fillet "skin" side down. Cook for about 1 minute until crispy. Dust top side with a little bit of potato starch and then flip. Cook until crispy.
- Pan fry other two sides. Serve hot with rice or/and with a dipping sauce.
- To make the soy butter sauce, take a small saucepan and melt the butter and soy sauce. Once hot, add to a shallow dipping bowl.