Jacks Tofu Fish RecipeTagged in Vegetarian
First of all, if you don't like fish,
don't try this out. When I made it
the first time, the taste was -
uncanny. The texture was pretty
close, too. Personally, I almost
didn't go vegan because I love fish...
especially unbattered fish on bread.
This recipe definitely helps me not
miss real fish. Notice the
ingredients aren't measured. I
always do this without formal
measurement, usually it's all
proportional, and I haven't yet made
the same quantity twice.
This works best if you freeze the
block of tofu, and then thaw it. Cut
the tofu into 1/4 inch thick slices.
Line a waterproof dish with seaweed. Put
the slices into the dish, over the
seaweed. Then cover the slices with more
seaweed. Fill the dish with about 1/8
inch water (halfway up the tofu).
Then fill it with soy sauce until the
tofu is just about covered. Squirt
lemon juice over the top. Let this
marinate for about a night (I let it
for 24 hours).
Cover the bottom of a pan with
vegetable oil. Lay the strips of tofu
in the oil. If the seaweed slips off,
simply put it in the pan along with
the tofu. Turn the stove on medium
heat and let the strips fry. Every so
often, flip them around. I usually
can tell they are done when the edges
turn brownish. Take them out and eat
them like you would fish.
Eventually I'm going to try baking
tofu using this marinade. If anybody
does this before I do, I'd love to
hear how it turns out.
Preparation time: 1 day
- extra firm tofu
- seaweed (Nori is good)
- lemon juice
- soy sauce
- vegetable oil
+ Add Comment or Review
Suppose you had to eat either chicken or beef for the rest of your life. Which would you choose?
Way to go!
Insert the HTML code below into your blog or website to proudly display your achievement.