Baked Nofish!

1.lb dried yuba sticks, aka dried bean curd

2 cups vegan homemade vegan seafood stock  <---- click here for recipe

1/4 cup finely crushed dried seaweed

2 tbsp arrowroot

1 tbsp sesame seed oil

4 to 5 nori sheets

1/2 to 3/4 cup homemade seafood stock

1/3 cup liquid amino all purpose seasoning sauce

1/3 cup sweet japanese mirin

1/3 cup vegan seafood stock

2 tbsp sugar

toasted sesame seeds

1) Dried yuba sticks are long, you will have to break them up into 1/2 inch pieces. Use a deep dish and pour enough vegan seafood stock to cover the yuba sticks, cover with saran wrap. make sure the stock is warm enough to soften the yuba sticks. I let mines marinate over night so it could a more fish like taste. 

2) The next day drain the yuba sticks and squeeze the rest of the liquid out. If the yuba sticks are still hard, boil them in some water until they are soft. Let them cool before placing them into a food processor. Chop them up until they reassemble flaky tuna. Transfer the flaky yuba in a bowl and add the crushed seaweed. I used a coffee grinder to crush the seaweed into very fine pieces. They should look like coffee grounds. Add enough homemade seafood stock to bind the mixture together. Set aside.

3) BINDING MIXTURE: In another small dish mix 1 tbsp of arrowroot and 2 tbsp of water, set aside.

4) Making the Vegan baked fish:

I used a wooden board for my work station. Working with 1 piece of nori at a time to make a vegan fish. Lay 1 piece  nori,  use your hand and dip it  into the binding mixture, spread it on the inside of the nori sheet to moisten it, then add the vegan fish mixture, about 1 inch thick. Fold the nori sheet into 2x2 square pieces. I got about 4 to 5 pieces, Once you are finished making the vegan fish, wrapped them in saran wrap and place them into the freezer over night.

5) The next day, thaw the vegan fish. In a 9x8 tin pan, lined with parchment paper. Add enough olive oil to cover the bottom of pan. Season your vegan fish to your liking and sprinkle with sesame seeds. (warning - do not add salt) Bake at 425 oven for 20 minutes, Turn the vegan fish over and bake the other side until crispy.

Sauce:

1/3 cup liquid amino all purpose seasoning sauce

1/3 cup sweet japanese mirin

1/3 cup vegan seafood stock

2 tbsp sugar

Add all ingredients to a pot and bring it to a boil, them simmer for 3 minutes.

Final step.. 

Pour the sauce over the vegan fish and bake it for about 10 to 15 minutes more. The sauce will become thick.

Serve over white rice.

I know this is a long process but if you miss eating fish like I do, it's all worth the fess because I haven't had fish in over 5 years and this recipe that I found years ago taste just like the real deal!

I modified it by baking the vegan fish instead of frying it and creating my own seafood stock.

Enjoy!