Sweet and Sour Vegan Fish
Ingredients
- 10 oz King trumpet mushrooms
- 16 oz firm tofu pressed or moisture removed
- 6 nori sheets
- 6 large rice paper (22cm-25cm)
- 1/2 teaspoon sugar
- 1/2 teaspoon mushroom seasoning
- 1 teaspoon salt
- dash of white pepper
- 1 tablespoon cornstarch plus more for dusting
Sauce
- 1 cup water
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1 small tomato cut into cubes
- 1/4 cup chopped cucumber skin removed
Cornstarch slurry
- 1 teaspoon cornstarch + 1 teaspoon water mix to combine
Preparation
Press the tofu to remove excess moisture
Slice the king trumpet mushrooms and prepare other ingredients for the vegan fish substitute
Wrap the tofu and mushrooms with nori and rice paper, then dust with cornstarch
Fry or cook the wrapped fish substitute until golden and crispy
In a separate pan, combine sauce ingredients and bring to a simmer
Add the cornstarch slurry to the sauce and stir until thickened
Combine the cooked fish substitute with the sauce and heat through before serving
