Vegan Teriyaki 'Salmon'

‘Fish’ Fillets

• 180g Medium Firm Tofu, water pressed out
• 12g bean curd sticks or dried yuba, rehydrated (approx.30g rehydrated net weight)
• 25g nagaimo (Japanese mountain yam / Chinese yam)
• 1/2 tsp kombu dashi granules, optional (or shiitake mushroom powder or dulse flakes)
• 1/8 tsp smoked salt
• 2-3 tsp potato starch (10g)
• 1/2 sheet of nori

Teriyaki Sauce

• 2 tbsp + 1 tsp mirin (35ml)
• 2 tbsp + 1 tsp sake (35ml)
• 1 tbsp cane sugar (13g)
• 3 tbsp Japanese soy sauce (45ml // gluten free as needed)
• 1/2 tsp ginger juice

To Serve

• cooked rice
• toasted sesame seeds
• spring onion

1. 1

   Wrap the tofu with a lint-free kitchen cloth and place a heavy object on top to press out the tofu for at least 20 minutes. It’s okay if the tofu looks like it’s going to break a little since we are crumbling later on. Alternatively, wrap the tofu with a paper towel and microwave for 2 minutes (one minute intervals). Once cool enough to handle, press the tofu between your hands to remove excess liquid.

2. 2

   Use kitchen scissors to cut the yuba into shreds.

3. 3

   ‘: Mash the tofu into a paste-like consistency. Grate the nagaimo into the bowl. Add the bean curd sticks, kombu dashi granules, potato starch and smoked salt. Mix everything together until well combined. Cut two pieces of nori out into roughly 2.75 x 4 inch rectangles. Lightly coat with potato starch and then divide the mixture by two. Add one portion to one piece of nori and spread it with the back of a fork.

4. 4

   Over medium high heat, add 2 tbsp of cooking oil and swirl it around the pan. Place the two fillets on the pan tofu side down and cook until golden brown. Remove from the pan.

5. 5

   Over medium heat, add the sake, mirin and sugar to the pan. Let the sugar dissolve and then add in the soy sauce and ginger juice. Once it starts to bubble and slightly thicken, turn down the heat to medium low to low and add the fish back in. Spoon the sauce over the fillets and once the sauce thickens up turn off the heat. Brush with remaining sauce to coat the entire fillet. Serve over a bed of rice or on a plate and enjoy!