Toasted Nori + Tofu "Fish" Over Purple Hull Pea Succotash

This is a concept so simple I can't believe I haven't thought of it before. Using two ingredients that are often paired, (firm) tofu and nori, I created a simulated seafood experience -- without any tacky fake meat.

Toasted Nori and Tofu "Fish"

1 block firm tofu (sliced into 8 pieces)

1 or 2 sheets of nori

1 piece of kombu (optional)

1/4 cup all-purpose flour

olive oil

salt & pepper

Dry tofu slices with a towel. Place slices onto the sheet of nori about a half-inch apart. Cut around each slice of tofu so the nori is the same size as the tofu. This imparts the flavor of the sea into each slice. Place in a single layer in a container with a piece of kombu. Allow to marinate overnight.

When you are ready to serve it, heat a skillet over medium heat, add oil to the pan, and allow it to come to temperature. Dredge each piece of tofu (top and bottom) in flour before placing it nori-side-down in the oil. Allow each pice to cook in the pan for about 3-4 minutes per side. Sprinkle with salt and pepper.

I served this tofu over a delicious succotash made from sea beans, fresh corn, purple hull peas, jalapeno peppers, red peppers, and shallots. The dressing was a drizzle of extra virgin olive oil, champagne vinegar, salt, and pepper. The dish was finished with a vanilla bean buerre blanc and a sprinkle of panko for texture.