Unagi modoki (vegan eel)

Ingredients

• 1 sheet nori seaweed
• 500 g extra-firm tofu
• A pinch of salt
• ⅛ teaspoon sugar
• ½ tablespoon soy sauce
• 2 tablespoons cornstarch
• 1½ teaspoons cornstarch mixed with 2 tablespoons water
• Sunflower oil, for frying
• 1 tablespoon plus 1 teaspoon sugar, for the sauce
• 2½ tablespoons rice vinegar, for the sauce
• 3 tablespoons soy sauce, for the sauce
• Lemon, to serve

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Instructions

1. For the sauce, mix the sugar, vinegar and soy sauce in a small saucepan and bring to a boil over medium-high heat, stirring constantly. Let it boil for 2 minutes, until it thickens, and let it cool.
2. Cut the tofu into pieces, wrap it in cheesecloth or thin cloth and squeeze out as much water as you can (it will shrink by a quarter). Transfer it to a bowl.
3. Cut the nori in half lengthwise (19×8.5 cm). From a piece you won't use, cut a medium square and toast it in a dry skillet over high heat until it dries out and turns crisp. Crumble it over the tofu.
4. Add the 2 tablespoons of cornstarch, the salt, sugar and soy sauce to the tofu and mix well.
5. Brush the nori rectangle with the cornstarch slurry and spread the tofu mixture over it with a spoon or knife. Score it horizontally and once vertically down the middle.
6. Heat a few tablespoons of oil over medium heat (just enough to cover the bottom of the skillet) and brown the unagi modoki tofu side down for 3-4 minutes. Flip it and toast the nori side for 30-45 more seconds. Transfer it to a plate lined with paper towels.
7. Serve it brushed with the sauce on the tofu side, with lemon. You can also serve it roasted, with sauce, whole or sliced.

Nutrition facts

Approximate, per serving (about 270 g). Calculated with data from USDA FoodData Central.