Salmon tofu? Salmfu? Tomon? Salmon-flavored tofu that is made of tofu and not fish but has a similar appearance and flavour? Whatever you want to call it, I don’t mind, but I can assure you that what matters is how it tastes. This sweet, tangy, mildly spicy sticky garlic vegan salmon is coated in the sauce. Crispy on the outside, flaky and tender inside, and with a delicious sea flavor. You won’t believe how delicious this vegan salmon is, whether it’s served on rice noodles or a bed of fluffy steamed rice.
This isn’t my first vegan salmon recipe. I posted this recipe for pan-seared vegan salmon fillets served with wedges of lemon a little while ago, and this recipe went mini viral! Not only does it look cool, but so many people were blown away by the taste and texture that this has become one of my most popular recipes!
Therefore, I wanted to demonstrate to you today another way to cook and consume this vegan salmon. Similar to the first recipe, the tofu is cut into flaky pieces, marinated in a mixture of seaweed, vegetable broth, beet, and other seasonings, and then pan-fried in a cornflour coating for a crispy skin. However, this time around, you make a very straightforward sticky garlic sauce instead of serving it with lemon wedges. This sauce is so delicious that when I served it to my husband Adam, he declared it to be the best thing I’ve ever made! (And that’s keeping in mind that I’ve written almost 700 recipes at this point).
You can’t deny how deliciously flaky and tender that looks! For the fishiest taste and to get the color of the marinade to penetrate deep into the tofu, I recommend marinating the tofu for 1 to 2 nights in the fridge. I love this too because it makes it super quick to finish preparing. Just whisk up the sauce, fry the tofu, cook the sauce, and add the tofu back in (all of this takes 15 minutes or less), and then serve over rice. The perfect easy and very special dinner. Vegan seafood lovers unite! This one is for you.
HOW TO MAKE STICKY GARLIC VEGAN SALMON
Draining and pressing the tofu for 15 to 30 minutes will prepare it. Although I adore using my Tofuture tofu press, you can make your own tofu by following these directions. By pressing the tofu, extra water is squeezed out, allowing the tofu to absorb more marinade and develop more flavour.
Cut the tofu in half lengthwise, and then in half lengthwise again making 4 long skinny strips of tofu. Take one piece of tofu and place a chopstick on either side of the tofu to stop you from cutting all the way through, so the slices remain intact. Slice the tofu partway through repeatedly about ⅛” apart to give the tofu a flaky texture. Repeat with the other tofu slices. Be careful handling them as they will be fragile.
Tip: I like to cut the slices on a slight angle to be more similar to how fish flakes.
In a blender, combine all the marinade ingredients. As smoothly as you can, blend. Put the tofu in a container or resealable bag and pour the marinade over it. Allow to marinate in the refrigerator overnight or for at least 30 minutes. I like to let it marinate for one to two days in the refrigerator for the best results.
To make the sticky garlic sauce, combine all of the ingredients in a small bowl or large measuring cup. Place aside.
Put the cornstarch into a wide bowl or baking dish. If using the nori, cut the nori into strips roughly the same size as the tofu pieces. Gently remove a tofu piece from the marinade (be careful as it will be fragile). Dunk a strip of the nori into the marinade, then stick it to the back of the tofu. (Covering the nori in the marinade will help it stick to the tofu). Dredge the tofu with the nori attached to the cornstarch, covering all sides of the tofu. Repeat with all the tofu pieces.
Over medium-high heat, warm the oil in a sizable skillet or frying pan. Add the tofu coated in cornflour once it is hot. 2 to 4 minutes per side, or until the food is just beginning to turn golden. Take out of the pan and let dry on paper towels.
The sticky garlic sauce should be added to the pan and simmered for one to two minutes. Spoon the sauce on top of the vegan salmon pieces after adding them. Serve over rice or noodles with cilantro and sesame seeds as garnish.
The vegan salmon will have a crispy skin, but it will become softer the longer it sits in the sauce. As a result, serve this dish right away for the best crispy texture.
This time I served the sticky garlic vegan salmon on a bed of rice, but any kind of rice noodles or udon noodles would also be lovely. If you want to add some veggies, steamed broccoli or sauteed spinach or kale would be a lovely side.
