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Nori-wrapped tofu

Name: Nori-wrapped tofu
Prep time: 40 min
Total time: 40 min
Yield: Serves 2
Cuisine: Japanese recipes
Ingredients: 225g block smoked tofu (we used Tofoo Co); 1 sheet sushi nori (we used Yutaka); 1 tbsp cornflour; 2 tbsp light soy sauce; 1 tbsp rice vinegar; 1 tsp maple or agave syrup; 1 tsp crispy chilli oil; 1 tbsp vegetable oil or sunflower oil; 1 garlic clove, finely grated; 10g ginger, finely grated; 1 tsp sesame seeds, toasted; Steamed rice and greens to serve

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 12 Aug 24
Updated: 28 Aug 24

Crisp nuggets of tofu are coated in a spicy soy dressing, but the real pop of flavour comes from the strip of nori wrapped around each one. Serve with rice and greens for a satisfying meal.

Discover more delicious tofu recipe ideas.

Easy
August 2024

Test kitchen approved

Serves 2
Hands-on time 40 min

Crisp nuggets of tofu are coated in a spicy soy dressing, but the real pop of flavour comes from the strip of nori wrapped around each one. Serve with rice and greens for a satisfying meal.

Discover more delicious tofu recipe ideas.

Nutrition: Per serving

Calories: 251kcals
Fat: 15g (2g saturated)
Protein: 13g
Carbohydrates: 15g (5.5g sugars)
Fibre: 1.8g
Salt: 2.8g

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Ingredients

225g block smoked tofu (we used Tofoo Co)
1 sheet sushi nori (we used Yutaka)
1 tbsp cornflour
2 tbsp light soy sauce
1 tbsp rice vinegar
1 tsp maple or agave syrup
1 tsp crispy chilli oil
1 tbsp vegetable oil or sunflower oil
1 garlic clove, finely grated
10g ginger, finely grated
1 tsp sesame seeds, toasted
Steamed rice and greens to serve

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Method

Cut the tofu into roughly 1cm thick slices, then cut into 12 even squares. Sprinkle over a little salt. Cut the nori sheet into 1.5cm strips, then wrap a strip around the centre of each piece of tofu, dabbing with a little water to seal the ends. Spread out the cornflour on a plate, add the tofu slices and pat them gently to coat in the cornflour on all sides, shaking off the excess.
In a small bowl, mix the soy, vinegar, maple/agave syrup and crispy chilli oil with 2 tbsp water.
Heat the veg/sunflower oil in a large frying pan over a medium-high heat. Once hot, add the tofu and cook for about 4 minutes on each side or until golden and crisp. Push to the side of the pan, then add the garlic and ginger and cook for a minute. Tip in the soy mixture and bubble for a minute, stirring to coat the tofu as it reduces and turns sticky.