Tofu Salmon with Cucumber Salad and Miso Dressing
TOFU+42g protein
Recipe by Nikoleta · @surovadcerka
The scoring is what makes this work. Shallow accordion cuts across the top of each fillet open up the surface so a beetroot-and-nori brine can reach the middle instead of colouring only the outside — and twenty-four hours in the fridge is the minimum, not a suggestion.
A square of nori pressed onto the flat underside does the rest. Fried nori-side down first, it crisps into something that reads as skin, which is the detail that sells the whole illusion.
Cornstarch goes on last, pressed into the surface so it clings. It's what gives the crust, and it has to go on after the marinade rather than before — a wet coating just slides off in the pan. Forty-five minutes plus the overnight wait, 42 g of protein.
Ingredients
tofu
- 400 g firm tofu
- 250 ml vegetable broth
- 2 tsp dried beetroot powder
- 3 tbsp nori flakes
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 2 tbsp cane sugar
- 1 tsp salt
- 1 tsp liquid smoke or smoked paprika
- 1/4 tsp turmeric
- 1 nori sheet
- 3 tbsp cornstarch
- 2 tbsp vegetable oil
cucumber salad
- 1 cucumber
- 1/2 tsp salt
- 1 tsp rice vinegar
- 1 tsp agave or maple syrup
- 1 tsp sesame oil
- 1/2 tsp soy sauce
- 1 pinch chili flakes
- 1 tsp sesame seeds
dressing
- 1 tbsp miso paste
- 1 tsp peanut butter
- 1 tsp soy sauce
- 1 tsp maple syrup or agave
- 1 tsp lemon juice
- 2 tbsp water
tofu
- 200 g rice
Contains: celery, gluten, nuts, sesame, soy
