Crispy Tofu Skin 'Fish' with Sweet & Sour Sauce

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.