22 minutes
A vegetarian twist on the classic sweet-and-sour fish, using tofu skin to mimic the texture of fish.
Tofu Skin, fresh or thawed, drained, torn
0 oz
King Oyster Mushrooms, thinly sliced
0 oz
Dulse Powder, optional
teaspoons
Fresh Ginger, minced
tablespoons
teaspoons
teaspoons
tablespoons
teaspoons
Semi-Dried Tofu Skin Sheet, halved
each
Nori Sheets
each
for frying
Chinkiang Black Vinegar
tablespoons
tablespoons
1. Shred Tofu & Mushrooms
If using a food processor, pulse the torn tofu skin and mushrooms until a coarse batter forms. Otherwise, finely chop by hand. Transfer to a bowl.
2. Season & Bind
Mix in dulse powder, minced ginger, sugar, and 1 teaspoon kosher salt. Gradually add the flour and starch, kneading to moisten and bind. The mixture should clump when pressed.
3. Form the Base
Place a tofu skin semicircle on a surface, straight edge towards you. Spread batter thinly in the center to adhere the nori sheet, shiny-side down. Use half the remaining batter to create a 6x2 inch oblong mound on the nori.
4. Encase & Shape
Cover the mound with additional batter, and fold the tofu skin and nori around it, shaping into a fish form. Trim excess skin. Repeat for the second 'fish'.
5. Steam
Line a steamer with parchment. Steam the 'fish' shapes over high heat for 10-12 minutes, beginning when steam appears.
6. Curl Garnishes
Soak ginger and scallion slivers in cold water. Mix 1¼ teaspoons potato starch with 3 tablespoons water for the slurry. Set aside.
7. Prep for Frying
After steaming, let the 'fish' cool slightly. Make shallow slashes (½-inch deep) at a 45-degree angle.
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