Tofu slices in the marinade...left to soak up for several hours.
All fried up. (You can see I accidentally blackened some in the back! That's what I get for leaving the pan too long to watch the Dodger game on tv.)
Plated with tartar sauce, rice, peas and a lemon wedge.
Recipe from Lady Voxx (with my additions noted with a *)
*Double this recipe if you are using a full block of tofu which is what I did. Drain tofu and dry on a paper towel. I used extra firm tofu.*
1/2 block of firm or extra firm tofu, cut into 1 cm slices,
2 tsp minced ginger
1 tsp ginger powder
1/2 tsp mustard powder*
1 tsp onion powder*
1 tsp miso paste (I used mellow white miso)
1 tsp lime or lemon juice
1 tsp of brown sugar
1 Tbsp soy sauce
1 clove garlic, minced* or 1 tsp garlic powder*
2 tsp flaked seaweed* (1 tsp for marinade, 1 tsp for flour)
olive oil
flour
soymilk, plain
panko breadcrumbs
First, steam the tofu slices for about 7-10 minutes.
While tofu is steaming, prepare marinade. Add 1 tsp. flaked seaweed to the marinade. Mix to form a paste then add olive oil until fairly liquid. Taste and adjust seasonings so it's not too salty or tangy.
Remove tofu from steamer, coat in marinade and leave for a few hours.
Heat a shallow amount of olive oil on medium heat in a saucepan while you do the following:
Get three bowls ready. Fill one with flour. Add the other tsp. of the seaweed to the flour and mix to combine. Fill the next bowl with about 1/2 cup soymilk. Fill the last bowl with panko. Dip tofu slices into flour, then soymilk, then finally in crumbs, making sure each side is completely covered.
Gently pan fry tofu until browned on both sides. Serve hot.
Note: To make flaked seaweed, I took a nori sheet and pulverized it in the blender!
Easy Tartar Sauce
1/2 cup Vegenaise or any brand vegan mayo
2 tsp sweet relish
1 tsp dijon mustard
2 squirts of lemon juice
salt and pepper to taste
Combine all ingredients and chill for a while.
6 comments:
Hi,
I made your tofu fish tonight and it was very very good! I am not a vegan (just a vegetarian) and my husband is a carnivore but we both enjoyed it very much!!!
I didn't use any fresh garlic and ginger, nor did I steam the tofu. I used frozen tofu instead. And it came out great.
I am so happy I came across your web site.
Thank you :)
Anon-
I'm glad you liked it! My husband is an omnivore and he really likes this dish too.
I'm making this (at long last) for dinner tomorrow. Two quick questions if I may - what's the best way to store opened Miso and Nori sheets?
Thanks mouse.
:)
Jeni,
Opened miso should be fine if it's in a covered container in the fridge. It'll last very very long. As far as the nori, I like to put them in a ziploc bag and store them in the pantry.
Thanks mouse.
:)
I think this recipe has potential, but there is just one thing that really turned me off about it. The tofu slices were just way too thick for my tastes. I did three slices as directed, but sliced the fourth one in half. Those thinner ones came out super crispy and much more appetizing. I didn't have kelp powder, but I added some Old Bay to give it a little seafood flavor. The tartar sauce was yummy. Thanks for sharing :) consultoria medicina pediatria medicina medicina dermatologia veterinaria veterinaria veterinarian online especialista abogado españa abogado colombia abogado mexico abogado españa derecho psicologia medicina psicologia derecho psicologo Thanks
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