- 1 nori sheet or 2 tbsp nori flakes
- 1/2 cup apple cider vinegar (125 ml)
- 3/4 cup water (200 ml)
- 2 tbsp tamari or soy sauce
- 1 tbsp dried oregano
- 1 tbsp paprika
- 1 tsp cumin powder
- 2 bay leaves
- 4 cloves of garlic, peeled and crushed
- 10 ounces firm tofu (275 g), cubed
- 9 tbsp cornstarch (1/2 cup + 1 tbsp)
- Extra virgin olive oil to taste
- Blend the nori sheet in a powerful blender until you get nori flakes. You can also finely chop the nori sheet with a knife or use store-bought nori flakes. Set aside.
- Add all the marinade ingredients to a bowl or container: vinegar, water, tamari or soy sauce, oregano, paprika, cumin powder, bay leaves and nori flakes. Mix until well combined.
- Add the tofu cubes, stir, cover and let it marinate overnight or for at least 8 hours.
- The next day, drain the tofu and remove the cloves of garlic and bay leaves.
- Transfer 1/3 of the tofu cubes to a freezer bag with 3 tbsp of cornstarch and toss to coat. Repeat this step with the rest of the tofu and cornstarch. Add more cornstarch if needed.
- Cook the tofu cubes in a skillet with a little bit of extra virgin olive oil over medium-high heat until all sides are golden brown. Remove tofu from pan and serve immediately with some lemon slices. Lemon juice makes the tofu cubes taste even better.
- Keep leftovers in a sealed container in the fridge for 4 to 5 days.
- The nori sheet is an important ingredient, as we need it to get a fishy flavor. I guess you could use other seaweed, but I haven’t tried it myself.
- If the flavor of the tofu is too strong for you, add more water and less vinegar next time. If you want a stronger flavor, add more vinegar and less water.
- Classic recipe is made with crushed bay leaves, but I prefer to add them whole as they’re easier to remove that way.
- Add your favorite spices and herbs.
- Cornstarch can be replaced by any other starch.
- We don’t have the nutritional info for this recipe as we discarded the marinade and it’s not easy to calculate it.