A bit of cheater post tonight (turns out I am tired and shagged out following a prolonged day of work and then coming home to four overactive kids. Who knew?) in that this recipe is a variation on another I recently posted. The kids were wary of the seaweed, but Vegan Mom and I totally loved it.
- 1 pkg extra firm tofu
- 4 sheets nori
- 1 1/4 cup plain soy milk
- 2 tbsp mustard
- 2 tbsp hot sauce
- 1/2 tsp salt
- 3/4 cup flour
- 1 tsp salt
- large pinch ground pepper
- 2 tbsp kelp granules
- about 1 1/2 cups cornflake crumbs
- oil for frying
1. Cut tofu into 12 slices. Line a baking sheet with a towel, then place the tofu on top. Put a towel on top of the tofu, then put another baking sheet on top of that. Put a weight on top and press the tofu for 15 mins.
2. Cut the nori sheets into 3 equal strips each. Brush one strip with water, then tightly wrap around a piece of tofu (don't worry if you don't cover all the surface area). Repeat with remaining nori and tofu and set aside.
3. Get a frying pan heating on the stove over medium to medium high heat.
4. Whisk together soy milk, mustard, hot sauce, and salt in a medium bowl. Whisk together flour, salt, and kelp in a another. Place 1/2 cup of the cornflake crumbs in yet another bowl.
5. Dip a piece of the tofu into the soy milk mixture, then dredge in the flour mixture. Set on a baking sheet. Repeat with all the tofu.
6. Add about 1/4 inch of oil to the frying pan. Re-dip 4 pieces in the soy milk mixture, then toss in the cornflake crumbs (one at a time, of course, adding more panko to the bowl if needed). Fry for a few mins per side, until golden and crispy (adjusting heat as needed. Cornflakes burn mch easier than panko crumbs, so watch the heat). Drain on paper towels or a paper bag.
7. Add fresh cornflake the bowl (another 1/2 cup or so) and repeat step 5 with another four pieces, adding more oil as needed. Repeat again with the remaining four pieces.
8. Serve with tartar sauce: vegan mayo, minced onion, and chopped sweet pickle in whatever ratio suits you.