Tofu Fish Or Not Fish Recipes

FISH TOFU: SUPER EASY AND DELICIOUS RECIPE

Fish Tofu: Super Easy and Delicious Recipe image

Provided by Meredith James

Time 1h10m

Yield 2

Number Of Ingredients 12

Ingredients

500 g white fish fillet (halibut/cod/sole or other), cut into pieces
1 egg white
1 tsp cooking wine
1 tbsp corn starch
1 tsp ginger root, grated
1/2 teaspoon salt
1/2 teaspoon white pepper
2 tsp vegetable oil
Spring onion, chopped, to taste
1 red chilli pepper, chopped
Fresh lime, to serve
Fish sauce

Steps:

Put the fish fillet, egg white, ginger, wine, starch, and salt and pepper into a food processor and blend into an even paste.
Bring some water to boil in a steamer.
Rub a small heatproof bowl or glass tray with 1 Tbsp vegetable oil, and fill with the fish mixture. Place inside steamer and steam for 15 min.
Remove the fish tofu from steamer and set aside to cool.
Bring a frying pan to medium heat. Slice the fish tofu into small pieces (about 3 x 3 cm) and fry in the remaining oil for 2-3 min, until golden on all sides. Add a splash of fish sauce at the end, while still in the pan.
Serve hot with a squeeze of lime, decorated with spring onion and chili pepper.

Nutrition Facts : ServingSize 2

VEGAN TOFU FISH (TOFISH)

Vegan Tofu Fish (Tofish) image

This delicious baked Vegan Tofu Fish or Tofish has flaky texture of fish fillets and all the flavours of the sea courtesy of nori seaweed. Baked vegan fish fillets without the fish? Yes please!

Provided by Jo Allison

Categories Dinner

Time 1h

Number Of Ingredients 8

Ingredients

396 g block of firm tofu (I use Cauldron (UK), cut into 6 equal portions)
1 large lemon (1/2 juiced and half cut into 6 half moons)
1 Tbsp apple cider vinegar
1 Tbsp chopped capers
1 Tbsp fresh dill (finely chopped)
1 nori sheet (cut into 6 pieces, each slightly bigger than each of the tofu fish fillets)
1 Tbsp nori flakes (nori sprinkle)
rapeseed/olive oil for greasing baking dish

Steps:

Drain and press tofu block to remove excess moisture. You can skip this step if your tofu comes already pressed.
Preheat the oven to 180C/350F/Gas Mark 4.
Cut tofu block in half (lengthwise) and then each half into 3 equal pieces. The way you cut your tofu will depend on the type and shape you buy. This is how I cut tofu block from Cauldron (UK).
Cut nori sheet into six pieces (only slightly larger that your tofu slices) and press each nori piece (its rougher part) onto each of the tofu slices.
Lay prepared tofu slices nori sheet side down in lightly oiled baking dish.
Squeeze half a lemon and drizzle it evenly over the slices and follow with apple cider vinegar.
Next, chop up your capers and divide them evenly between the tofu slices.
Cut 3 slices out of remaining half of a lemon. Cut each slices in half and place them on top of your vegan fish fillets.
Follow with sprinkle of nori flakes over each of the tofu slices.
Bake in preheated oven for 30 minutes.
Serve sprinkled generously with freshly chopped dill and enjoy!

Nutrition Facts : Calories 43 kcal, Carbohydrate 3 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 80 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

STEAMED TOFU AND FISH

Steamed Tofu and Fish image

Make and share this Steamed Tofu and Fish recipe from Food.com.

Provided by WI Cheesehead

Categories Soy/Tofu

Time 22m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup vegetable broth
2 tablespoons mirin (rice wine, or sub dry sherry)
1 teaspoon ground green tea leaves
1 teaspoon cornstarch
3 dried black mushrooms
0.5 (16 ounce) package soft tofu, drained
1 lb firm white fish fillet, cut into 4 equal parts (cod or halibut)
1/4 cup sliced bamboo shoot
2 teaspoons minced ginger
1/2 teaspoon salt
1/4 teaspoon white pepper
3 baby bok choy, cut into quarters

Steps:

For Sauce: While fish is steaming, combine sauce ingredients in a small saucepan. Bring to boil over medium-high heat and cook, stirring until sauce thickens slightly.
Fish: In a bowl, soak mushrooms in warm water to cover until softened, about 15 minutes; drain. Discard stems and cut each cap into 3 slices.
Prepare a stir-fry pan for steaming.
Cut tofu into 4 pieces and place in a heatproof dish.
Arrange fish, mushrooms, and bamboo shoots over tofu. Sprinkle with ginger, salt and pepper.
Arrange bok choy around outside of fish.
Place dish in stir-fry pan, cover and steam over high heat until fish turns opaque and just begins to flake, about 7 minutes.
Pour sauce over steamed fish and serve.

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