Fish Bites: Bring On The Sauce (vg) Recipe

Press and prepare tofu

Wrap the extra-firm tofu in a clean kitchen towel or paper towels and place a heavy pan or can on top for 15–20 minutes to press out excess water. After pressing, cut the tofu into bite-sized strips or nuggets (about 1–1.5 inch pieces).

Marinade

In a shallow bowl combine lemon juice, soy sauce, white miso, maple syrup, garlic powder, onion powder, crumbled nori and chopped seaweed flakes. Whisk until smooth. Gently toss the tofu pieces in the marinade to coat thoroughly and let sit for 10–15 minutes (turn once) so flavors penetrate.

Dry mix

In a medium bowl whisk together the flour, cornstarch, salt and black pepper. In a separate shallow dish whisk plant milk until smooth.

Coating prep

In another wide shallow bowl combine panko, lemon zest, dried parsley, smoked paprika and sea salt. Spread out so pieces can be coated evenly.

Coat the bites

Working in batches, dredge each marinated tofu piece first in the flour–cornstarch mixture (lightly shake off excess), then dip into the plant milk, and finally press into the panko mixture to fully coat. Place coated pieces on a tray while you finish coating the rest.

Cook

Heat a large nonstick skillet over medium heat and add the vegetable oil (about 3–4 tablespoons). When oil is hot (it should shimmer but not smoke), add the coated tofu pieces in a single layer without crowding. Fry 2–3 minutes per side until golden brown and crisp (use tongs to turn). If necessary, add more oil between batches. Transfer cooked bites to a paper towel–lined plate to drain and keep warm in a low oven (90–100°C / 200–210°F) while you finish remaining batches.

Alternative oven-bake

To bake instead: preheat oven to 220°C (425°F). Place coated bites on a parchment-lined baking sheet sprayed lightly with oil. Bake 18–22 minutes, flipping halfway, until crisp and golden.

While the bites cook, make the sauce. In a small bowl combine vegan mayonnaise, dijon mustard, chopped capers, chopped pickles, lemon juice, maple syrup, hot sauce (if using) and chopped dill. Stir until smooth and taste; adjust salt and pepper. Refrigerate until ready to serve.

Arrange the warm fish-style bites on a platter. Spoon or pipette the Bring-on-the-Sauce into a small bowl for dipping. Garnish bites with chopped parsley or dill and lemon wedges. Serve immediately so the coating remains crisp.

Suggested accompaniments: a simple green salad, fries, or steamed greens. Leftovers keep in an airtight container in the fridge for up to 2 days; re-crisp in a 200°C (400°F) oven for 8–10 minutes.