Ingredients
Scale
- 1 14-ounce package extra firm tofu
- 1 teaspoon cornstarch, divided
- 2 Tablespoons extra virgin olive oil
- For the marinade:
- ¼ cup white vinegar
- ¼ cup extra virgin olive oil
- 5 cloves garlic
- 4 (2×3″) sheets of roasted nori torn into pieces
- 1 Tablespoon mirin
- 2 Tablespoons soy sauce
- ½ teaspoon capers
- 1 Tablespoon caper juice (i.e. liquid from the jar of capers)
- Juice of 1 lemon
- ½ cup water
- ¼ teaspoon freshly cracked black pepper
- 1 Tablespoon flaxseeds (optional)
Instructions
- Press the tofu for at least 15 minutes. This step is crucial as it removes much of the liquid from the tofu, giving it a “meaty” texture and allowing it to absorb more of the marinade.
- Prepare the marinade by blending all the marinade ingredients in a blender or food processor until smooth and uniform. Set aside.
- Drain the pressed tofu. Slice the tofu block in half lengthwise. Then turn the tofu block halves so that the cut sides face you and slice those in half. You should have four “filets.” Score the filets with thin diagonal cuts, slicing only halfway through the block of tofu. This mimics the flakiness of real fish and helps the marinade penetrate the tofu more easily.
- Marinate the filets in the marinade for at least an hour. For best results, marinate overnight. The longer you marinate your filets, the more flavorful they’ll be.
- Heat 2 tablespoons of olive oil in a frying pan over medium heat. Dust each filet with ⅛ teaspoon of cornstarch. Use a sieve to more evenly coat the filets. The cornstarch will help the filets develop a crispy crust. Pan fry the filets for 7-10 minutes, or until golden brown. Then flip the filets and once again dust each filet with ⅛ teaspoon of cornstarch. Cook for an additional 7-10 minutes, or until golden brown. Enjoy!
- Prep Time: 1 hour
- Cook Time: 20 minutes