Teriyaki tofu salmon (WS)

Ingredients of this salmon fillet is actually just this extra firm tofu.

And this is how you slice the tofu(200g tofu becomes 2 pieces of salmon fillets )

A bread knife will give them a nice wavy shape！

Method

STEP 1

Slice tofu in a shape of salmon fillet.

And this is how it goes.

Use a pair of sticks (or small wooden spoons)to slice tofu like Hasselback potatoes.

Coat the fillets with some cornstarch.(about 2tsp cornstarch for each fillet)

Cornstarch is a fairly important ingredient here.

Make sure that the fillets are well coated all the way through.

STEP 3

Marinade recipe for 2 pieces of tofu fillets

Mix the following ingredients with a spoon and marinate the tofu fillets.

You don't need much time to marinate them, they will colour up in about 10 minutes.

Marinade

1/4 cup (30ml) pickled beet’s juice.

1/4 cup (30ml) water

1/2 tsp smoked paprika powder

After marinating, the fillets need two types of coating.

Poppy seeds and brewer’s yeast.

Poppy seeds for the fish skin side, and the rest of the fillet are coated with brewer’s yeast.

If the previous cornstarch is skipped,the seeds and brewer’s yeast will not stick so nicely.

Now they are ready to be pan fried.

STEP 4

All sides need to be grilled slowly with about 1tbsp olive oil, but

start grilling from the skin (poppy seeds) side.

If the poppy seeds are not stable, they will fall off.

While grilling, season generously with salt and pepper.

STEP 5

When they are done grilled , transfer the fillets to a plate for now.

STEP 6

Easy teriyaki sauce

Just mix those ingredients and heat it in the pan after frying fillets.

30ml sweet chili sauce

20ml soy sauce

20ml water

STEP 6

Slice veggies of your choice as toppings.

I had some carrots and avocado slices, romaine lettuce, sprouts,

herbs and cucumber.

Click here for the optional peanuts sauce and pickled red onion’s full recipes.

STEP 7

Assemble all the toppings with the tofu fillet in a bowl over some steamed grains.

Drizzle teriyaki sauce over the fillet.

Enjoy:)

In a workshop we steamed this mixed grains(for 3 servings )

All the ingredients were rinsed well before cooking.

200g basmati rice

50g wildrice

50g quinoa

360ml water for pressure cooking (720ml for a normal pot )