I made up this meal weeks ago and have desperately wanted to try it, but things like "time" and "head colds that won't die" got in the way of me realizing my dream. Last week I got so far as buying, and marinating the tofu, then ended up on the couch in a sea of tissues after work, leaving the boy to just bake it in the oven. The marinade was apparently good -- he ate the entire pound himself. This week, a pinched nerve caused near failure again. I marinated the tofu, but then couldn't deal with cooking. I left it in the fridge an extra day, however, and last night, it happened.. CRISPY NORI TOFU!!
Ok so what is crispy nori tofu? It's marinated tofu dredged in rice flour, ground nori, and ground sesame seeds. It is then pan fried to a crispy shell and enjoyed (with or without wasabi). I served it with sauteed snap peas and left over grilled red pepper strips, and some sesame ginger rice. This time, I probably could have eaten the entire pound myself... but I shared.
Crispy Nori Tofu
1 lbs tofu, cut into slices, thickness as desired
Canola oil (or whatever you like to fry in)
1/4 cup tamari
2 tbsp rice wine vinegar
1 tsp mirin
1/2 tsp sugar
1/2 tsp ginger powder
1 tsp sesame oil
1/3 cup rice flour
2 sheets nori
3 tbsp sesame seeds
1. Combine all the ingredients for the marinade and marinate the sliced tofu for at least 8 hours.
2. In a food processor or blender, combine the crust ingredients and pulverize so it all resembles a fine flour with some sesame seeds here and there.
3. Take the tofu out of the marinade and press it, wet, into the flour mixture to coat.
4. In a cast iron skillet over high heat, heat 1/4 inch of oil. Add the tofu slices and fry 3-4 minutes on each side or until golden brown. Drain on paper towels or brown paper bag for a few minutes to remove extra oil before serving.