Furikake tofu cocktail
Once the epitome of dinner party sophistication, a prawn – or shrimp – cocktail is ripe for a modern reinterpretation. This is my revival attempt. There are no prawns here but I’ve taken cues from the sea with a furikake-encrusted tofu, served on a nest of lettuce, topped with a blushed thousand island dressing (also known as Marie Rose sauce).
Furikake is a Japanese condiment traditionally used to season rice. The mix usually includes nori (seaweed), toasted black and white sesame seeds, salt, and sugar; many commercial blends will also include bonito flakes. If you are vegetarian like me, make sure you check the ingredients. Furikake is available at Japanese and Asian supermarkets (or online) but if you can’t find it, you can make a mix of crushed toasted seaweed snacks or nori sheets mixed with sesame seeds and salt. If you have my book Tenderheart, there is a recipe for fish-free furikake in the Seaweed Chapter.
If you can easily find it, choose superfirm tofu, sometimes sold as high protein tofu. This has more of the liquid pressed out and I like its firm bite. If you can’t find it, extra firm tofu works just fine.
I’ve made this recipe vegan by using vegan mayonnaise but use whatever variety suits your diet.
Serve in a clear wine glass, for optimal retro feels.
Furikake tofu cocktail
Ingredients
For the furikake tofu
- 450 g super firm or extra firm tofu, drained and cut into 2.3 cm / 1-inch cubes
- 2 tablespoons cornflour (cornstarch)
- 5 teaspoons vegan furikake
- 1 teaspoon smoked paprika
- ½ teaspoon sea salt
For the salad
- 1 small romaine / cos lettuce, leaves washed, dried and roughly chopped
- 1 ripe avocado, peeled and cubed
- handful of dill leaves
- 1 lemon, cut into thin wedges
- Thousand Island Dressing
- 60 g vegan mayonnaise
- 2 tablespoons tomato ketchup
- 1 teaspoon Dijon mustard
- 1 teaspoon Tabasco or hot sauce
- ¼ teaspoon salt
- ¼ teaspoon garlic powder or 1 small garlic clove, grated
Instructions
- Preheat oven to 220˚C / 425˚F.
- Place the tofu cubes in a large bowl and drizzle over 1 tablespoon of olive oil. Toss to coat. Sprinkle over the cornflour (cornstarch), furikake, smoked paprika and salt and toss again to evenly coat the tofu on all sides.
- Line a tray with baking paper. Add the tofu in a single layer and bake for 18-20 minutes, until golden and a little crispy around the edges.
- Meanwhile, make the Thousand Island Dressing by combining all the ingredients in a bowl; whisk until smooth. Taste to make sure it doesn’t need any extra salt.
- Set out 6 glasses (you can also use small bowls) and place a handful of lettuce into each. Divide the tofu and avocado between the glasses, and add a dollop of sauce. To serve, top with a few sprigs of dill and slide in a wedge of lemon.
