Name: Crispy Vegan Salmon
Prep time: 165 min
Cook time: 385 min
Total time: 550 min
Yield: 4 servings
Ingredients: 16 oz extra firm tofu (pressed for 30 minutes); 1 cup vegetable stock; 1 null sheet nori (finely chopped); 2 tbsp rice vinegar; 2 tbsp soy sauce; 2 tbsp sesame oil; 0.25 tsp liquid smoke; 3 slice beets (pickled); 1 tsp garlic powder; 0.25 tsp salt; 0.25 tsp black pepper; 2 tbsp light brown sugar; 2 clove garlic (crushed); 1 tbsp ginger (minced); 0.25 tsp red pepper flakes; 1 null sheet nori (cut into strips); 0.5 cup cornstarch; 2 tbsp sesame oil (for frying); null null black pepper; null null red pepper flakes; null null cilantro (chopped); null null lemon wedges; null null vegan tartar sauce

Instructions

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1

Press the extra firm tofu (16 oz) for 30 minutes to remove excess moisture.
2

Cut the tofu into 4 rectangular fillets, trim the tops diagonally for a fillet shape, and make shallow diagonal scores across the top using knives as depth guides.
3

In a blender, combine vegetable stock (1 cup), nori (1 sheet), rice vinegar (2 tbsp), soy sauce (2 tbsp), sesame oil (2 tbsp), liquid smoke (0.25 tsp), beets (3 slice), garlic powder (1 tsp), salt (0.25 tsp), black pepper (0.25 tsp), light brown sugar (2 tbsp), garlic (2 clove), ginger (1 tbsp), and red pepper flakes (0.25 tsp) and blend until completely smooth.
4

Place tofu fillets in a deep dish, coat thoroughly with the marinade, and refrigerate upside down overnight.
5

Dip nori (1 sheet) strips into the marinade and press them onto the bottom of each marinated tofu piece.
6

Dredge each piece of tofu in cornstarch (0.5 cup) until coated on all sides.
7

Heat sesame oil (2 tbsp) in a non-stick skillet over medium heat and fry the tofu on its sides and top for 2 minutes each side until crispy.
8

Sear the bottom nori side for 2 minutes until crispy.
9

Serve hot with a sprinkle of [null null black pepper], [null null red pepper flakes], and [null null cilantro], accompanied by [null null lemon wedges] and [null null vegan tartar sauce].