The perfect recipe for making vegan fish tacos, or served alongside homemade fries as a delicious alternative to the classic “fish and chips” or fish sticks.
If using Morinu extra firm silken tofu then you must not press it. Carefully remove from the box and slice it. Any regular extra firm tofu packed in water must be drained and pressed to remove as much of the water as possible.
Cut each block of tofu in half horizontally through the center as to make a thin fillet. Cut each fillet into 3 pieces so you will end up with 6 pieces from each original block of tofu ( so a total of 12 pieces form 2 blocks). (Alternatively you can choose to cut them into once inch sticks, triangles or squares. I prefer to marinade the larger pieces then break them into smaller pieces before frying).
Using a sharp knife lightly score the top of each piece of tofu to make 1/4 inch thick cuts.
Marinade the Tofu
Combine all the marinade ingredients in a flat glass container and add the tofu pieces making sure they all get coated in the marinade. Refrigerate for a couple of hour or overnight. (Note worthy: Wakame seaweed has a way fishier flavor than Nori).
Remove the tofu from the marinade and transfer to a paper towel lined plate to pat dry any excess moisture.
Prepare a large plate lightly dusted with corn starch. Place the tofu pieces on top of the corn starch and sprinkle with a light dusting of cornstarch on top. Carefully toss to coat well on all sides without breaking the tofu too much unless you want to of course.
Meanwhile preheat a large heavy bottom or enameled cast iron skillet over medium high heat. Add a good drizzle of oil, enough to coat the bottom really well but not too much. (You want to pan sear not deep-fry).
Add a small piece of the tofu to the pan and if it sizzles nicely you can add the rest of your coated pieces but without overcrowding the pan. Work in batches and cook a couple of minutes on each side until a golden tempera like crust is formed.
Line a platter with a few of the toasted nori sheets and transfer your vegan “fish” pieces on top. (Seaweed is used in lieu of parchment paper for visual appeal and to boost that seafood flavor).
Tear a couple of the nori sheets into small pieces and sprinkle over the top. At this point you can also add a few sea salt flakes and serve promptly with lemon wedges, our delicious Tzatziki sauce or garlicky zesty chimichurri.
Make "fish tacos" with fresh tomato salsa and a few different sauces; or serve as “fish and chips” with sea salt vinegar chips or homemade fries.
Notes
Toasted Nori - Have plenty of these tasty seaweed sheets to go around. They add umami seafood flavor to the meal but can also be used as a tasty crispy vehicle for all the goodies much like a tortilla or taco shell. I like to line my serving platter in seaweed instead of parchment paper for both flavor and effect! For an extra fishy flavor use Wakame seaweed in the marinade as it is way more pungent than the Nori sheets).
Corn Starch - This is all you need to dust the fillets with for that light and airy tempura like texture. I suspect rice flour or tapioca could work if an alternative is needed.