Ingredients
Units
Scale
- 2 blocks of tofu (2 x 7oz/2 x 200g)
- 1 nori sheet
- 1/4 cup corn or potato starch
- oil for frying
For the marinade
- 1 small beetroot, diced or grated
- 2 tbsp capers + 2 tbsp of the caper liquid
- 2 nori sheets, torn
- 1 clove of garlic
- 1/2 cup vegetable broth
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp miso paste
- 1 tbsp dried dill
- 1 tbsp mushroom powder (optional)
- salt, pepper
Instructions
- Start by pressing out tofu. Wrap tofu with a kitchen towel and put something heavy on top. Let it sit for at least 30 minutes.
- Cut each block of tofu in half lengthwise, then cut off the edges slightly, so the tofu looks more like salmon filet.
- Place tofu between two chopsticks, and make cuts partway through the tofu, to give it a flaky texture. Be careful not to cut through fully. Repeat with the remaining tofu pieces.
- To make the marinade, add capers and their liquid, torn nori sheets, garlic, broth, soy sauce, rice vinegar, miso, dill, mushroom powder, and a good pinch of salt and pepper to a blender or food processor, and blend until completely smooth. Add beetroot, and pulse a few more times, until mainly smooth and only a few chunks remain.
- Place tofu pieces into a container, and pour marinade on top. Turn the tofu pieces, to coat them evenly. Make sure you handle them gently, so they don’t break. Let tofu marinate for at least an hour, but ideally overnight.
- After marinating, remove the tofu pieces from the marinade, and place on a clean plate. Cut nori sheet into strips, roughly the same size as the tofu. Dip the rough side of a strip of nori into the marinade and then press it onto the bottom of the tofu. Repeat with the remaining tofu pieces.
- Place starch into a bowl, and roll each piece of tofu in the starch, making sure it’s coated everywhere.
- Heat up a frying pan with a little oil over medium-high heat. When hot, add tofu pieces, and fry each side for 2-3 minutes, or until crispy. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 10 minutes