Tofu “Fish” Filets

Ingredients:

• 24 oz firm tofu
• 1 carton (12 oz) firm Mori Nu tofu
• 1/4 cup flour
• 2 tsp salt
• 1½ tsp onion powder
• 1 tsp white pepper
• 1 cup boiling water
• 1/2 cup dried wakame flakes
• 1/3 cup flour and 1/3 cup cornmeal, sifted together

Directions:

1. To dry the firm tofu, use a tofu press or wrap tofu in paper towels and place under a cutting board with a couple of cans of food (or other weight) on top for a minimum of 30 minutes.
2. Slice Mori Nu tofu into ¼” slices. Wrap in paper towels. Place cutting board or other weight over tofu, drain for 15-30 minutes.
3. Boil water and add wakame flakes. Let cool. Using a spoon, separate wakame juice from seaweed. (Compost the seaweed.)
4. Crumble firm tofu into mixing bowl.
5. Add Mori Nu tofu, flour, salt, onion powder, pepper, and 3 tablespoons wakame juice to food processor. Process until smooth.
6. Add Mori Nu paste to crumbled tofu and mix well with your hands until no large chunks of tofu remain.
7. Divide into 12 equal balls. Form into filets about ½” thick. Dredge in cornmeal mix. Bake at 375 for 30 minutes. Let rest 15 minutes.

Kung Pao Cod

Ingredients:

• 6 tofu “fish” filets
• 2 tsp sesame oil
• 8 oz mushrooms, sliced
• 1 cup broccoli florets
• 1/2 cup peanuts or cashews
• 1/2 cup green onions, sliced
• 3 cups cooked rice

Sauce:

• 1/3 cup tamari
• 2/3 cup water
• 1 tbsp grated ginger
• 1 tbsp brown sugar
• 1 tbsp corn starch
• 3 tbsp rice vinegar
• 1/4 tsp red pepper flakes

Directions:

1. Mix sauce ingredients, set aside.
2. Heat sesame oil over medium higher heat. Add broccoli and mushrooms and stir fry until tender. Add sauce, nuts, and ½ green onions. Boil until sauce thickens. 
3. Place fish on bed of rice and pour sauce over. Garnish with remaining green onions.

The editor thanks HxA Director of Policy Joe Cohn for the idea of this contribution.