Ingredients (use vegan versions):
- regular soft or firm tofu
- soy sauce
- nori sheets (seaweed)
- Tempura batter mix
- oil for deep frying
Directions:
In Wisconsin Friday fish frys are big, and as a vegetarian I
don't want to miss out. So I came up with this recipe. It
is based on the memory of an appetizer served me once at a
wonderful macrobiotic restaurant, called the Cauldron, that
once existed on the Lower East Side of Manhattan.
Cut up the tofu into rectangular chunks of any size
desired. I like to use soft tofu because it's never as soft
as they advertise and anyway it's slightly gelatinous
quality makes a perfect, delicate fish substitute. But you
can use firm if you prefer. Blot dry and dab one side with soy sauce.
With a scissors cut the toasted nori into appropriate sizes
to match the chunks and have ready (but don't place on the
tofu yet or the nori gets too soggy and will threaten to
slip off while frying).
Heat the cooking oil to deep frying temp.
Mix tempura batter with cold water as directed on package
(or to your liking - thinner is lighter).
Adhere the nori pieces, like postage stamps, on to the
lightly marinated sides of the tofu chunks (I usually do
about 3 or 4 at a time, depending on their size) and dip in
tempura batter.
Fry until you think they're done (they should puff a little
and rise; if they're golden brown, they're overdone).
I like to make a simple dipping sauce to accompany
the "fried fish". Just blend a little soy sauce with lemon
juice and water (you can also add a bit of toasted sesame
oil for some extra flavor).
This is a great snack or main dish and fairly easy. I love
the combination of textures, soft and crispy. And the
seaweed not only mimics the fish flavor, but the look of
fried fish as well.
They are best piping hot fresh, of course, but they can be
reheated in an oven.
Serves:
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