37 minutes
A vegetarian twist on a classic banquet dish featuring a crispy tofu skin exterior to mimic fish skin, paired with a tangy and aromatic sweet & sour sauce.
Fresh Or Thawed Frozen Tofu Skin, drained, torn into large pieces
0 lb
King Oyster Mushrooms, thinly sliced
0 oz
Dulse Powder
teaspoons
Fresh Ginger, minced
tablespoons
teaspoons
teaspoons
tablespoons
teaspoons
Semi-Dried Tofu Skin Sheet, halved into semicircles
each
Nori Sheets
each
Vegetable Oil, for frying
as needed
1. Prep Work
Pulse tofu skin and mushrooms in a food processor to a coarse batter-like consistency. Transfer to a bowl. (Alternatively, finely chop by hand.)
2. Seasoning Mix
Stir in dulse (if using), ginger, sugar, and salt. Gradually add flour and starch, kneading to release moisture and bind ingredients. The mixture should be cohesive when squeezed.
3. Assembly
On a flat surface, place a tofu skin semicircle. Spread a thin batter layer to adhere the nori sheet, shiny-side down.
4. Shape the 'Fish'
Add half the remaining batter on the nori, forming a 6-inch long, 2-inch wide mound. Cover with more batter and wrap tightly in tofu skin, shaping into a fish form. Trim excess. Repeat with the second piece.
5. Steam
Place each 'fish' on parchment in a steamer. Steam over high heat for 10-12 minutes after steam appears. Remove and let cool slightly.
6. Sauce Prep
Soak ginger and scallion slivers in cold water. Mix starch with 3 tbsp cold water to create a slurry. Set aside.
Use extra-firm tofu and press it to remove excess water for better flavor absorption and crispiness.
Use a mix of flour, cornstarch, and breadcrumbs for the coating. Fry at the right temperature (350°F/175°C) and in batches to maintain it.
Infuse the tofu with a 'fishy' flavor using seaweed or nori flakes, lemon zest, and soy sauce or tamari. Marinate for at least an hour or overnight.
Use fresh ginger and balance sweetness with vinegar. Add a pinch of five-spice powder or sesame oil for complexity.
Break the fried tofu into irregular pieces for a flakier texture and better sauce adherence.
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