Soak the wakame in 60 ml warm water for 5–7 minutes until rehydrated. Drain well and chop finely. Toast the nori or dulse briefly in a dry pan until fragrant, then crumble or grind into small flakes. Combine chopped wakame and crumbled seaweed to form a briny base that will give 'sea' flavor to the vegan fish.

Prepare tofu and mushrooms

Press the tofu for 20–30 minutes to remove excess moisture, then cut into four even slabs about 1/2" thick. Trim the king oyster mushrooms lengthwise: slice each mushroom into two or three slabs lengthwise to create broad, flat 'fillets' roughly the size of the tofu slabs. Pat all pieces dry with paper towel.

Make marinade

In a bowl, whisk together light soy sauce, mirin, rice vinegar, olive oil, lemon juice, grated garlic, grated ginger, vegan fish sauce (or concentrated mushroom soy), brown sugar (or maple syrup), smoked paprika, sea salt, and black pepper. Taste and adjust — it should be savory, slightly sweet, with an umami-sea note. If using liquid smoke, add 2–3 drops for extra char-smoke aroma.

Marinate tofu, mushrooms and wakame

Place tofu slabs, mushroom 'fillets', and chopped wakame in a shallow dish or large resealable bag. Pour marinade over, ensuring everything is well coated. Press the wakame onto the surfaces of tofu and mushrooms so it adheres (it will act like 'skin'). Marinate in the refrigerator for 30–45 minutes, turning once halfway through. For deeper flavor, marinate up to 2 hours.

Charcoal grill & finishing

Prepare grill

Light the charcoal and allow it to burn until covered with white ash (about 25–30 minutes for briquettes; less for lump charcoal). Set up a two-zone fire if possible (hot side for searing, cooler side for finishing). Clean grates and oil them lightly with grapeseed or other high-heat oil on a folded paper towel held with tongs.

Sear tofu and mushrooms

Remove tofu and mushrooms from marinade, letting excess drip back into the bowl (reserve marinade). Place tofu and mushroom pieces on the hot side of the grill. Sear for 2–3 minutes per side, watching for good char marks but avoiding burning. If wakame is loosely attached, press gently with a spatula so it makes contact with the grate and chars slightly.

Finish over indirect heat

Move seared pieces to the cooler side of the grill. If you like, brush once with reserved marinade (do not reuse marinade that contacted raw tofu/mushroom unless you boil it first; instead, reserve some marinade separately before marinating to use for basting). Close the lid and cook for another 3–5 minutes to allow flavors to penetrate and to finish cooking through without burning.

Optional smoke boost

If you want a stronger smoky 'sea' note, add a small handful of soaked wood chips (oak, apple, or alder) directly to coals after searing, or add 1–2 extra drops of liquid smoke to reserved basting marinade and brush lightly during the finishing step.

Rest and plate

Transfer the grilled tofu and mushroom 'fish' to a platter. Sprinkle toasted sesame seeds and chopped parsley (or mitsuba) over the top. Serve with lemon wedges for squeezing and a small bowl of warmed reserved (boiled) marinade as a dipping sauce if desired.