Crispy Tofu Salmon-Style Fillets
Marinated tofu fillets wrapped in crisp nori skin, pan-seared to perfection. The smoky, savory marinade gives the tofu a tender, flaky texture that mimics fish, making it a fun and delicious plant-based dinner.
Instructions
Step 1: Press and prep the tofu
Press the extra-firm tofu for 30 minutes to remove excess water. Cut the block into 4 even rectangular fillets, then trim a diagonal wedge off the top of each to mimic a fish fillet shape.
Step 2: Score for flaky texture
Place two butter knives along the sides as guards and make shallow diagonal cuts across each fillet so you don’t slice through.
Step 3: Blend the marinade
In a blender, combine the vegetable stock, one sheet of the nori (torn up), rice vinegar, soy sauce, 2 tbsp of the sesame oil, liquid smoke, beet slices, salt, half of the black pepper, brown sugar, garlic, ginger and half of the red pepper flakes. Blend until completely smooth.
Step 4: Marinate overnight
Lay tofu in a shallow dish and pour over the marinade. Turn gently to coat and leave fillets upside down to help color seep into the cuts. Cover and refrigerate 8 hours or overnight.
Step 5: Attach the nori “skin”
Lift the tofu from the marinade and shake off the excess. Cut the remaining sheet of nori into strips to fit the bottom of the fillets. Dip a strip in the marinade and press it onto the bottom of each piece to act as the skin.
Step 6: Coat with cornstarch
Pour cornstarch into a shallow bowl. Gently roll each tofu fillet to coat all sides; return to the tray on its side.
Step 7: Pan-fry until crisp
Heat the remaining 2 tbsp of sesame oil in a nonstick skillet over medium heat. Place the tofu fillets in the pan and cook for 2 minutes on each side until golden and crisp. Finish by cooking the nori side for 1 minute.
Step 8: Finish and serve
Season with the remaining black pepper and red pepper flakes if desired. Sprinkle with chopped cilantro and serve with lemon wedges.
Ingredients
- 450g of extra-firm tofu
- 1 cup of vegetable stock
- 2 sheets of nori
- 2 tbsp of rice vinegar
- 2 tbsp of soy sauce
- 4 tbsp of sesame oil
- ¼ tsp of liquid smoke
- 3 slices of raw beet (for color)
- 3 cloves of garlic (peeled)
- ¼ tsp of salt
- ½ tsp of black pepper
- 2 tbsp of light brown sugar
- 1 tbsp of ginger (minced)
- ½ tsp of red pepper flakes
- ½ cup of cornstarch
- ¼ cup of cilantro
- 1 lemon (cut into wedges)
Nutritional Info
per serving
- Calories:
- 330kcal
- Protein:
- 12.5g
- Carbs:
- 21g
- Fat:
- 19g