Mock Fish

This fish is very easy to make and provides good protein, which is needed for vegans. I revised the recipe that I had published before into this new one. It is quite simple to make because all the ingredients are cooked. I use roasted olive oil nori to favor the fish. A small amount of the vital wheat gluten flour to make the fish a little crunchier. The cooked beans can be any kind that suits the taste. This fish can be grilled or stewed as "Ca Kho" and served over hot cooked rice.

Ingredients:
One 8 oz. firm tofu, drained and water squeezed out
1 oz dried bean curd sheet, soaked in water
1 cup okara (soy pulp left after making soy milk) – optional
1 cup cooked mung beans, black or pinto beans
1 pack of olive oil nori

10 sheets of nori for wrapping the fish

Salt, pepper, and sugar to taste
2 tbs garlic powder
1/4 cup fresh minced ginger
2 tsp cayenne pepper
1/4 cup vital wheat gluten flour

Directions:
Bring a pot of water to boil and cook the soaked dried bean curd sheet for 5 minutes. Drain.
In a food processor, combine tofu, bean curd sheet, okara, olive oil nori, ginger, salt, pepper, sugar, cayenne and garlic. Press start to blend the ingredients together.

Slowly add the flour into the mixture over the open mouth of the machine. Let it run for a few minutes or until the flour is mixed with the rest of the ingredients.

Pour the mixture into a microwave-safe dish, Cover and microwave for 3 minutes.
Cut each of the nori sheets into four.
Lay each sheet onto the countertop.

Put about 1 ½ tsp of the fish paste onto each quartered nori sheet and start to roll it up into a small sausage or log.

Continue until all the filling is finished.
If not used immediately, place sausages into a zip lock and put into a freezer until ready to use. It can be kept for a few months in the freezer, so feel free to go making a large batch.