Jack”s Tofu “Fish”

Ingredients (use vegan versions):

• extra firm tofu
• seaweed (Nori is good)
• lemon juice
• soy sauce
• water
• vegetable oil

Directions:

First of all, if you don''t like fish, don''t try this out. When I made it the first time, the taste was - uncanny. The texture was pretty close, too. Personally, I almost didn''t go vegan because I love fish... especially unbattered fish on bread. This recipe definitely helps me not miss real fish. Notice the ingredients aren''t measured. I always do this without formal measurement, usually it''s all proportional, and I haven''t yet made the same quantity twice.

This works best if you freeze the block of tofu, and then thaw it. Cut the tofu into 1/4 inch thick slices. Line a waterproof dish with seaweed. Put the slices into the dish, over the seaweed. Then cover the slices with more seaweed. Fill the dish with about 1/8 inch water (halfway up the tofu). Then fill it with soy sauce until the tofu is just about covered. Squirt lemon juice over the top. Let this marinate for about a night (I let it for 24 hours).

Cover the bottom of a pan with vegetable oil. Lay the strips of tofu in the oil. If the seaweed slips off, simply put it in the pan along with the tofu. Turn the stove on medium heat and let the strips fry. Every so often, flip them around. I usually can tell they are done when the edges turn brownish. Take them out and eat them like you would fish.

Eventually I''m going to try baking tofu using this marinade. If anybody does this before I do, I''d love to hear how it turns out.

Preparation time: 1 day