Directions

1. 1

   Prepare the glaze by combining 1 tablespoon sugar, 2 1/2 teaspoons mirin, and 3 tablespoons soy sauce in a small saucepan. Place over medium-high heat and bring to a boil, stirring constantly to dissolve the sugar. Allow to boil for approximately 2 minutes until tan foam rises to the surface.

2. 2

   Reduce heat to medium and simmer vigorously for 1 to 2 minutes until the mixture thickens slightly. Remove from heat and let cool completely. The finished glaze should have a syrupy consistency with balanced sweet and salty notes, yielding about 3 to 4 tablespoons. Set aside.

3. 3

   Using scissors, cut each nori sheet in half lengthwise. Set one piece aside temporarily. Stack the remaining 3 pieces and cut them in half lengthwise to create 6 strips approximately 2 inches wide and 8 inches long. Place these strips in a dry location.

4. 4

   Tear the reserved nori piece into small 3/4-inch fragments. Place them in a clean, dry spice grinder and process until they resemble small flakes or graphite powder. Transfer to a small bowl and reserve; discard any excess flakes or save for another use.

5. 5

   Break the firm tofu into 6 to 8 chunks. Working in 2 to 3 batches, wrap the tofu in a clean, dry kitchen towel or muslin cloth, gather the corners, and squeeze firmly while massaging over a sink. Remove moisture but leave some retain in the tofu—it should not be wet. Unwrap and transfer to a bowl; you should have approximately 11 ounces.

6. 6

   Using a potato masher, break down the tofu to an even texture. Add 1/8 teaspoon salt, 2 pinches sugar, 1/2 teaspoon soy sauce, 2 teaspoons cornstarch, and 1 heaping teaspoon of the nori flakes. Mash the mixture again until fairly smooth. Divide the seasoned tofu into 6 equal portions.

7. 7

   In a small bowl, whisk together the remaining 1 1/2 teaspoons cornstarch with 1 1/2 tablespoons water until dissolved to create a slurry. Set this aside along with the tofu portions.

8. 8

   Place a nori strip on a clean work surface with the rougher side facing up. Stir the cornstarch slurry, then brush it evenly onto the seaweed, making sure to coat all edges. Spread one portion of seasoned tofu mixture over the nori and use your fingers or a small offset spatula to create an even surface.

9. 9

   Using the spine of a knife, gently score the tofu surface with shallow lines running lengthwise from end to end to imitate eel fillets. Then press the knife spine down the center to suggest a backbone structure.

10. 10

    Turn the knife to its normal cutting position and halve the strip crosswise. Place both halves on a parchment-lined baking sheet. Repeat steps 8 through 10 with the remaining nori strips and tofu portions. Cover loosely with a clean kitchen towel to prevent drying while preparing the remaining strips.

11. 11

    Fill a medium skillet with 1/3 inch of canola oil and heat over medium-high heat to 350–360°F. If you do not have a deep-fry thermometer, test the oil temperature by inserting a dry bamboo chopstick; the oil is ready when bubbles immediately rise to the surface.

12. 12

    Carefully lay 3 tofu-topped strips into the hot oil at a time, tofu side down. The strips will initially sink, then quickly rise and sizzle vigorously. Allow them to fry for approximately 2 minutes until the tofu side is golden, crispy, and puffed. Using two spatulas, flip the strips and fry the nori side for about 45 seconds until taut and slightly crisp. Drain on paper towels, tofu side up. Return oil to 350–360°F between batches.

13. 13

    Serve the strips hot, warm, or at room temperature while the tofu side remains crisp. Cut each strip crosswise or on a steep diagonal into 3/4- to 1-inch pieces. Arrange on a serving plate or over steamed rice and drizzle or spoon the cooled glaze over the top.