THE BEST TOFU ‘SALMON’ BOWL 🍚🧡 I can’t say this taste exactly like salmon, it’s more salmon adjacent. But honestly, it’s delicious in its own right. Here’s the recipe: 1 454g block of tofu High heat oil for frying, I use olive oil Marinade: 2 tbsps soy sauce 1 tbsp vegan fish sauce (sub 1 tbsp soy sauce) 1 tbsp mirin 1 tsp rice vinegar 1 tbsp sesame oil 1/2 tsp ground ginger 1/2 tsp garlic powder 2 tbsps water 2 slices of raw beet 1 piece of dried kelp (sub 2 nori sheets) For the bowl: Steamed rice Shelled edamame Sliced cucumber Sliced radish Avocado Thinly sliced green onion Toasted sesame seeds Sriracha mayo Roasted seaweed Cut the block on tofu length wise on a diagonal. Flip over each triangle and carve the top off to get a smooth fillet. Score the top of the tofu, cutting about a third of a way into the tofu. In a container large enough to fit both tofu pieces, stir together all of the marinade ingredients. Place tofu in the marinade, cover the container and shake to cover the tofu in the marinade. Let the tofu rest for about 1-2 hours, flipping the container over periodically to ensure all sides are being covered in the marinade. The longer you leave this to marinade, the more flavourful the result, so I’d recommend leaving it overnight if you can. Heat about 2 tbsps of a high heat oil in a cast iron. You can also use a regular pan, though the tofu won’t get as much charring. Cook tofu on all sides, holding the tofu with tongs rounded side down to get a good sear all over. Flip the tofu rounded side up and spoon some of the marinade over the tofu, into the scoring. Collect the pan juices that fall with your spoon and pour over the tofu again. Repeat this process a few times to really let the tofu absorb as much of the marinade as possible. Serve tofu with steamed rice, edamame, cucumber, radish, avocado, sriracha mayo, green onion and toasted sesame seeds. I like to scoop a bit of everything into roasted seaweed. Enjoy! #salmonbowl #tofu #tofurecipes #plantbased #veganrecipes
