I just loved the term “ToFish” when I first saw it. It cleverly describes when you prepare tofu to present like a fish dish. I was curious to try this because it is possible to make this as both vegan and/or gluten-free, and then tack on your own version French Fries for a unique spin on “Fish & Chips”.

There’s an overnight marinade stage to let the tofu soak up some flavor but afterward it’s a relatively quick frying process to bring this dish from the pan to the plate.

Here’s the faux fish part. Nori seaweed sheets, typically used to wrap sushi, are ripped into small pieces and added to the flavorful marinade. Some of the marinade is spooned onto the tofu in the saucepan of hot sesame oil which helps give this dish a fish-like texture inside with a browned and crunchy crust on the outside.

Try this out with your own twist on side dishes and dipping sauces.

On a personal note, I’ve recently begun a couple of baking classes at a local college so watch this space for some useful tips as I learn and practice them in the days ahead. I will share more on this next time.

Tofish (Fried Fish-Like Tofu)

Prep Time (Marinade): 15 minutes (+ 24 hours rest); Cook Time: 15-20 minutes; Total Time: 35 minutes

Ingredients

Marinade:

6 garlic cloves, minced

5 tablespoons white wine vinegar

2 tablespoons soy sauce

2 teaspoons salt

1 teaspoon black pepper

The juice of 1 medium lemon

1 tablespoon grated ginger

1 full tablespoon miso paste

2 sushi nori seaweed sheets, ripped into small pieces

1/2 cup of hot water

6 tablespoons toasted sesame oil

Other:

450 grams extra firm tofu (for 4 pieces)

Sesame oil for frying

The Recipe

Press your tofu beforehand if the tofu is unpressed. This will remove some of the moisture and allow it to absorb more flavor.
Slice the block of tofu into four pieces, lengthwise. Each piece should be at least an inch thick.
With a sharp knife, slice diagonally across the piece of tofu. Slice most of the way down but do not cut down all the way to the bottom. (TIP: Place chopsticks on each side of the tofu to keep from cutting all the way through.) Make the incisions as close together as possible. Repeat for all the pieces.
Blend all of the marinade ingredients together in a food processor until well mixed. What is left should be a liquid, greenish marinade.
Place the tofu pieces in a solid container/tupperware with the sliced side facing up. (TIP: These pieces are delicate due to the way they have been cut and a solid container will work better than a plastic bag.) Fill the container with the marinade evenly.
Leave to rest for at least 24 hours in the fridge. It can be better to leave it for up to 48 hours as tofu takes longer to truly absorb flavor.
When ready, heat the sesame oil in a small, non-stick saucepan. (TIP: For efficient use of oil, add only enough so the oil rises to half way up the sides of the tofu pieces after they are added to the pan. A smaller pan allows for more control of the oil amount.) When the oil is hot, add the tofu pieces, sliced side down (helps the tofu to harden and be less delicate). Include some of the marinade on the tofu while it cooks.
Fry for 5 to 10 minutes on either side on medium heat until well browned, golden, and crispy on each side.
Serve with a squeeze of lemon over the top and your own favorite side dishes. (Green garlic herb rice is a fine side dish for this.)

Enjoy!

Note: Recipe adapted from the website: https://www.theiranianvegan.com. I used “firm” tofu and adjusted some of the amounts of ingredients based on personal preferences.