Tofu "Fish"

To be honest, I was not a seafood fan before I went veggie. But for some reason I get cravings for fried faux "fish" now! I think it's because I'm not actually eating those happy swimming creatures of the sea... This recipe is excellent. I got the recipe from a lovely gal over at the Post Punk Kitchen forums. Before you marinate the tofu, you have to steam them first which gives them this really nice, light texture. And the breading is wonderful. They come out so crisp and flaky. This recipe is supposed to be served with chips (fries) which I didn't have today.


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.