Tofu Salmon – Not A Food Blog

(Photo/Contribution Credit: Ruth Akers)

Details

1 tablespoon Mallow Miso
1 tablespoon Capers
1 tablespoon Caper Juice
1 tablespoon Tamari Soy Sauce
1 tablespoon Ume Plum Vinegar (or Rice Vinegar)
1 small slice Raw Beet (about 1 tablespoon equivalent)
2 teaspoon Vegetable Better Than Bouillon Paste
1 cup Water
2 blocks Firm or Extra Firm Tofu (pressed for at least one hour)
2 sheets Toasted Nori (cut to fit the bottom of the tofu, or 8 sheets of Toasted Snack Nori)
1/4 cup Cornstarch
2 tablespoon Extra Virgin Olive Oil or Oil Spray

Combine the miso, capers, caper juice, tamari, ume vinegar, raw beet, bouillon paste, and water in a blender and blend until smooth.
To prepare the tofu: cut the block in half lengthwise then cut each side diagonally in half — making sure the thinnest part of the tofu is no thinner than 1/2 inch. Repeat with all the tofu.
Use a paring knife to cut diagonal strips across the top of the tofu. Don’t cut more than 1/2 inch deep; doing so may cause your tofu to fall apart when handling. Repeat with all the tofu and place in a dish to marinate.
Pour the marinade over the tofu, you may have to layer the tofu fillets on top of each other to fit. Make sure all of the filets are coated before placing it in the fridge to marinate overnight, or at least 6 hours.
Preheat your oven or air fryer to 350°F (175°C) , and grease a baking dish.
Sprinkle half the cornstarch onto a dinner plate.
Remove on filet from the marinade, and place a piece of nori on the bottom of the tofu — dip the nori in the marinade first to help it stick. Use your dry hand to gently dip the tofu in the cornstarch to coach each die.
Place the tofu on the baking dish or in the air fryer (spray the bottom of the air fryer with oil first). Coat the top of the tofu with oil spray or brush with oil.
Bake for 20 minutes, then flip and bake for another 15 minutes until the edges are crispy. If using the air fryer, cook each side for 10 minutes.