Nori Tofu in Soy Ginger Glaze

Shopping list

• 400 g extra-firm tofu — pressed and cut into rectangles

  Sub
• 2 sheets nori — cut into strips

  Sub
• 3 tbsp cornstarch — or potato starch

  Sub
• 2 tbsp neutral cooking oil — avocado, canola, or grapeseed

  Sub
• 1 tbsp toasted sesame oil

  Sub
• 3 tbsp tamari or regular soy sauce

  Sub
• 2 tbsp mirin — Japanese sweet rice wine

  Sub
• 1 tbsp rice vinegar

  Sub
• 1 tbsp brown sugar or maple syrup

  Sub
• 1 clove garlic — minced

  Sub
• 1 tsp fresh ginger — finely grated

  Sub
• 1 tsp cornstarch — mixed with 1 tbsp cold water (slurry)

  Sub
• 1 tsp toasted sesame seeds — for garnish

  Sub
• 2 stalks green onions (scallions) — thinly sliced

  Sub

Step by step

1. 1

   Prepare the Tofu: Ensure your extra-firm tofu is thoroughly pressed of excess moisture. Cut the block into bite-sized rectangular slabs or sticks.

2. 2

   Lightly brush each piece of tofu with a tiny splash of water or soy sauce to act as glue. Wrap a strip of nori tightly around the middle or length of each tofu piece.

3. 3

   Dust with Starch: Roll the nori-wrapped tofu pieces in the cornstarch, shaking off any excess so you have a thin, even dusting.

4. 4

   Heat the neutral cooking oil in a large skillet over medium-high heat. Once hot, add the tofu pieces in a single layer.

5. 5

   Fry for 2 to 3 minutes per side until the nori sets and the cornstarch coating becomes golden brown and crispy. Remove the tofu from the pan and set it aside on a paper towel-lined plate.

6. 6

   Turn the heat down to medium-low. In the same skillet, add a splash of water if needed, then sauté the minced garlic and grated ginger for about 30 seconds until fragrant.

7. 7

   Whisk in the soy sauce, mirin, rice vinegar, and brown sugar. Bring the mixture to a gentle simmer, letting it bubble for about 1 minute so the sugar dissolves.

8. 8

   Pour in the cornstarch slurry, stirring constantly. Simmer for another 30 to 45 seconds until the glaze thickens into a glossy, coating consistency. Turn off the heat and stir in the toasted sesame oil.

9. 9

   Return the crispy nori tofu to the skillet and gently toss them in the warm soy-ginger glaze until every piece is evenly coated.

10. 10

    Transfer to a serving dish, sprinkle generously with toasted sesame seeds and sliced green onions, and serve hot.