Vegan Tofu Fish Fillets with Crispy Skin

Extra firm tofu: Extra firm tofu works best here to ensure the fillets stay intact. However, you can also use firm tofu for a softer texture, just be extra gentle when slicing and cooking. Pressing the tofu will help absorb more of the marinades flavour so don’t skip it!

Dashi broth: you can use homemade kombu dashi broth or mix 1 packet of kombu dashi granules with 1 cup of water.

½ tsp MSG

1 tsp Rice vinegar: for flavour and to remove more of the tofu flavour.

1 tsp Sugar: for flavour

½ tsp salt

Nori: for the skin and also gives it an extra boost of that fish and seafood like flavour.

1 tbsp Potato starch mixed with 3 tbsp water + more for sprinkling- used to ensure the rice paper sticks and to make the non-skin side some texture. You can substitute with corn starch if needed.

Rice paper: for the crispy skin! If you don’t have rice paper, you can still achieve a crispy skin by coating it with potato starch instead. This creates more of a flakey-fried texture (like tempura), but still very delicious.

Note: Ingredients may have been altered from the original.

Directions at okonomikitchen.com

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