Tofu Phish Filet
Veg-EZ Video e-Cookbook • 4m 23s
12 oz. firm tofu, frozen and defrosted, water gently squeezed out, sliced into ½ inch slices or sticks
1/4 c.. plain bread crumbs3
3/4 c. Japanese Panko crumbs
1-2 T. flour
2 t. toasted Nori seaweed powder or flakes (more for seasoning)
1 T. Old Bay (more for seasoning)
1 t. onion powder
1/2 t. granulated or garlic powder
1/8 t. cayenne (optional)
Salt and pepper
3-4 T. Organic apple cider vinegar
1/2 t. Organic sugar
1/2 - 1 t. dried seaweed powder , any style
Pure vegetable oil spray for baking.
Pre-heat oven to 350.
Blend the crumbs, flour and seasonings in a shallow bowl and set aside.
In a small bowl whisk together the vinegar, sugar and seaweed powder until the sugar is dissolved. Pat the tofu gently with a dish towel to be sure it is dry. Take the slices of tofu and gently press both sides into the vinegar, the tofu will soak it up quickly so don’t press for too long. When all the fillets are finished, scoop out remaining seaweed from the brine and spread over the tofu.
Gently press the tofu into the crumb mixture being sure to coat it all over. Carefully spray both sides of the filet with a little cooking oil spray and dredge one more time in the crumbs. Lay the fillets out in a single layer on an oiled cookie sheet and let them rest for 5 minutes. Just before baking spray the top of the fillet with cooking spray and bake about 20 minutes until crispy and golden or alternatively fry in vegetable oil over medium heat until golden.
Baking yields a drier crispier fillet, frying has a more traditional fried fish feel.