Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Sheila Collins
sacollins@asapnet.netFake Fried FishIngredients (use vegan versions): regular soft or firm tofu
soy sauce
nori sheets (seaweed)
Tempura batter mix
oil for deep frying
Directions:In Wisconsin Friday fish frys are big, and as a vegetarian I don't want to miss out. So I came up with this recipe. It is based on the memory of an appetizer served me once at a wonderful macrobiotic restaurant, called the Cauldron, that once existed on the Lower East Side of Manhattan.
Cut up the tofu into rectangular chunks of any size desired. I like to use soft tofu because its never as soft as they advertise and anyway its slightly gelatinous quality makes a perfect, delicate fish substitute. But you can use firm if you prefer. Blot dry and dab one side with soy sauce.
With a scissors cut the toasted nori into appropriate sizes to match the chunks and have ready (but don't place on the tofu yet or the nori gets too soggy and will threaten to slip off while frying).
Heat the cooking oil to deep frying temp.
Mix tempura batter with cold water as directed on package (or to your liking - thinner is lighter). Adhere the nori pieces, like postage stamps, on to the lightly marinated sides of the tofu chunks (I usually do about 3 or 4 at a time, depending on their size) and dip in tempura batter.
Fry until you think they're done (they should puff a little and rise; if they're golden brown, they're overdone).
I like to make a simple dipping sauce to accompany the fried fish. Just blend a little soy sauce with lemon juice and water (you can also add a bit of toasted sesame oil for some extra flavor).
This is a great snack or main dish and fairly easy. I love the combination of textures, soft and crispy. And the seaweed not only mimics the fish flavor, but the look of fried fish as well.
They are best piping hot fresh, of course, but they can be reheated in an oven.
from a daddys girl that grew up fishing..it wasn't bad. i dunno...it tastes like its kind of missing sumhing tho? maybe i just didn't put enuf soy sauce on it? ill play around with the amounts later on, but not bad! thanks! ps- i ate mine with tartar sauce..may not be vegan but made it more fish-y
Archived comment by: liliths_nymph
Awesome! I like it better than fish. The texture and flavour are super. I use a potato starch batter because I am allergic to wheat. It has a little cayanne in the mix.
Archived comment by: teya
Any one have a recipe for vegan tempura mix? I'm not having luck finding any...
Archived comment by: hugpete
Hugpete--Try equal parts flour and beer for tempura batter. You can also add salt, pepper, and any spices you want.
Archived comment by: willwolf
Vegan tartar sauce is easy. Just add dill relish to nayonaise or veganaise. Also, I think tempeh works better than tofu. It actually takes on a fishy texture when deep fried.
Archived comment by: anarchosurfpunkvgn
I tried this with a beer batter and rolled in Japanese bread crumbs and it made a good fake fried fish taco. I found the soft tofu to be very delicate, so be careful when handling it. I think wilwolf has it right -- the thing to do would be to add spices to the batter to punch up the flavor.
Archived comment by: miwonwww
for the tofu i used nasoya silken tofu. i froze it and then unthawed it & then CAREFULLY squeezed the water out from it. i let it lightly soak in braggs and then wrapped a small sheet of nori around it. i can't eat gluten so i made a cornstarch, brown rice/corn breadcrumb mix & coated it w/ that before frying. i added italian seasonings and some cayenne, kelp granules & paprika. it came out really good. a little on the salty side, so next time im going to reduce that, but it was awsome. i encourange anyone making fish to freeze the nasoya silken tofu & use that. its meaty and flakes off just like regular fish would.
Archived comment by: ofgoddessstature
