Vegan surimi sticks

Ingredients

• 500 g extra-firm tofu
• 1 piece nori seaweed (about 8×8 cm)
• 3 tablespoons cornstarch
• ⅛ teaspoon ground ginger
• ⅛ teaspoon salt
• 1-2 tablespoons olive oil
• Sunflower oil, for frying
• 1 cup all-purpose flour, for the coating
• 3 tablespoons chickpea flour, for the coating
• 2 tablespoons rice flour, for the coating
• 1 tablespoon cornstarch, for the coating
• 120 ml water, for the coating
• 1 cup Japanese breadcrumbs (panko)

Missing an ingredient?

• What to use instead of sunflower oil
• What to use instead of olive oil
• What to use instead of all-purpose flour
• What to use instead of cornstarch
• What to use instead of breadcrumbs
• What to use instead of firm tofu

Instructions

1. Drain the tofu, wrap it in cheesecloth or thin cloth and squeeze out as much water as you can, rolling and pressing the cloth (it will shrink to about three quarters). Transfer it to the blender with the ginger, cornstarch and salt.
2. Toast the nori in a dry skillet over high heat until it dries out and turns crisp, and crumble it over the tofu. Blend everything for 3-4 minutes, until you have a thick paste.
3. Cut pieces of aluminum foil or heat-safe plastic wrap, put 1-2 tablespoons of the mixture on each and roll them into small cylinders; twist the ends until compact, like a wrapped candy.
4. Steam the rolls over medium-high heat for 30-35 minutes. Transfer them to a bowl of ice water to cool, unwrap them and pat them dry.
5. Set up the coating: a plate with the all-purpose flour; a bowl with the chickpea flour, rice flour, cornstarch and water, well whisked; and a third with the panko, sprayed once or twice with water to moisten it slightly (without soaking it).
6. Heat plenty of oil in a deep skillet or pot over medium heat (175°C / 350°F). Dredge the cylinders in the flour, the liquid mixture and the panko and fry them for 2-3 minutes, just until golden. Transfer them to a wire rack lined with paper towels.
7. If you like, slide a small skewer through each one lengthwise before serving.

Nutrition facts

Approximate, per serving (about 235 g). Calculated with data from USDA FoodData Central.