Sticky Garlic Vegan Salmon

Print Recipe
5 from 2 votes

Sticky Garlic Vegan Salmon

This is vegan seafood at its finest! This tofish (tofu fish) looks like and tastes like salmon. How cool is that!? Sticky garlic vegan salmon is perfect served over a bed of rice or on rice noodles. This looks fancy but this recipe is fairly easy to make as well using ingredients you can find at your local grocery store.
My Notes:
Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Meal Type: dinner
Special: Gluten-Free, Nut-Free, Oil-Free, Seasonal (Cold Weather), Soy-Free, Vegan Seafood
Tool: Air Fryer, Blender, Oven, Stove
Ingredient: Seaweed, Tofu
Servings: 4
Calories: 343kcal
Ingredients
For the tofu:
  • 1 12oz block(s) extra-firm tofu pressed, and sliced (see step 1)
For the marinade:
  • 1 cup(s) vegetable broth
  • 1 sheet(s) nori torn into pieces
  • 3 tablespoon(s) apple cider vinegar
  • 1 small raw beet 20g/ 0.7oz (about the size of a walnut)
  • 2 tablespoon(s) white miso paste
  • 1 teaspoon(s) garlic powder
  • 1 teaspoon(s) salt
  • ½ teaspoon(s) turmeric
For the sticky garlic sauce:
  • ¼ cup(s) agave or maple syrup
  • ¼ cup(s) water
  • 3 tablespoon(s) soy sauce (gluten-free if preferred)
  • 2 tablespoon(s) rice vinegar
  • 1 tablespoon(s) sriracha (optional for spice)
  • 6 clove(s) garlic minced or pressed
  • 2 teaspoon(s) cornstarch
To cook the vegan salmon:
  • 1 sheet(s) nori to make a skin (optional)
  • ½ cup(s) cornstarch more if needed
  • 2 tablespoon(s) light oil for frying(plus more if needed)
  • Optional to serve with vegan salmon: chopped fresh cilantro, sesame seeds, cooked rice, or rice noodles.
Instructions
To prep the tofu:
  • Prepare the tofu by draining it, and then pressing it for 15 minutes to 1 hour. For pressing instructions, check out this video . Pressing the tofu squeezes excess water out so that the tofu can suck up more of the marinade and become chewier.
  • Cut the tofu in half lengthwise, and then in half lengthwise again making 4 long skinny strips of tofu. Take one piece of tofu and place a chopstick on either side of the tofu to stop you from cutting all the way through, so the slices remain intact. Slice the tofu partway through repeatedly about ⅛" apart to give the tofu a flaky texture. Repeat with the other tofu slices. Be careful handling them as they will be fragile. Tip: I like to cut the slices on a slight angle to be more similar to how fish flakes.
For the marinade:
  • Add all of the marinade ingredients together in a blender. Blend until smooth as possible. Place the tofu in a resealable bag or dish and cover it with the marinade. Let marinate for a minimum of 30 minutes or overnight in the fridge. For best results, I like to let it marinate for 1 - 2 days in the fridge.
For the sticky garlic sauce:
  • Add all of the sticky garlic sauce ingredients to a small bowl or large measuring cup and mix well. Set aside.
To cook the vegan salmon:
  • Put the cornstarch into a wide bowl or baking dish. If using the nori, cut the nori into strips roughly the same size as the tofu pieces. Gently remove a tofu piece from the marinade (be careful as it will be fragile). Dunk a strip of the nori into the marinade, then stick it to the back of the tofu. (Covering the nori in the marinade will help it stick to the tofu). Dredge the tofu with the nori attached in the cornstarch, covering all sides of the tofu. Repeat with all the tofu pieces.
  • Heat the oil in a large skillet or frying pan over medium-high heat. When hot add the cornstarch covered tofu. Fry 2 - 4 minutes per side until lightly golden all over. Remove from the pan and drain on paper towel.
  • Carefully use paper towel to wipe away access oil from the pan or use a new pan. Add the sticky garlic sauce to the pan and bring to a simmer for 1 - 2 minutes. Add the vegan salmon pieces and spoon the sauce over top. Garnish with cilantro and sesame seeds and serve over rice or noodles. Note: the vegan salmon will have a crispy skin, but the longer it sits in the sauce the softer it will get, so make sure to serve this dish right away for the best crispy texture.
Notes
Baking: I love the pan-fried version of this recipe as it makes for beautiful crispy skin, but if you prefer to bake it, follow these steps. Omit the cornstarch dredge, and then bake the vegan salmon in a baking dish at 400F (200C) for about 10 minutes until heated through. Prepare the sauce as written in a pan and add the vegan salmon.
Air-fryer: I love the pan-fried version of this recipe as it makes for beautiful crispy skin, but if you prefer to bake it, follow these steps. Omit the cornstarch dredge, and then air-fry the vegan salmon in a preheated air-fryer at 360F (182C) for about 8 minutes until heated through. Prepare the sauce as written in a pan and add the vegan salmon.
Oil-free: to make this recipe oil-free, skip the pan-frying and follow either the baking or air-fryer instructions above.
Nori: this is the same seaweed that is used to make sushi rolls. It should be easy to find in your local grocery store, or you can order it online. Nori will give the vegan salmon a fishy flavour, so if you prefer less fish flavour, then reduce or omit it in the marinade.
Soy-Free: for soy-free, substitute a soy sauce for a soy-free option such as coconut aminos, and substitute the miso paste for a chickpea miso paste.
Nutrition
Serving: 1serving with sauce but without rice or noodles (recipe makes 4 servings) | Calories: 343kcal | Carbohydrates: 36g | Protein: 17g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1988mg | Potassium: 265mg | Fiber: 1g | Sugar: 12g | Vitamin A: 205IU | Vitamin C: 5mg | Calcium: 96mg | Iron: 3mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan