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Crispy Seaweed-Wrapped Tofu

by Yejiskitchenstories
crispy seaweed-wrapped tofu

This crispy tofu wrapped in roasted seaweed and covered in spicy soy sauce is just what you’ve been missing! It’s so flavorful and tastes yummy over rice or as a side dish. You only need a few ingredients to make this addictingly delicious recipe.

I was inspired by a Japanese snack (these rice crackers wrapped in nori) I used to eat as a child. I remember them being really crunchy, savory and were one of my favorite snacks from the Asian markets.

What you’ll need to make Spicy Nori Tofu:

  • Spicy soy sauce: made with soy sauce, sesame oil, agave nectar, water and some gochugaru (Korean chili pepper flakes). This sauce is really easy to make and can be used for stir fryed vegetables or as a marinade for proteins.
  • Tofu: firm tofu will work best for this recipe because it contains less water content, making it the best for pan frying.
  • Roasted seaweed/Nori: I used roasted seaweed snack that come in the small packages because they are pre-cut and easy to use. You can also use nori sheets that are meant for sushi. There is not a huge difference in taste for this recipe.
  • Neutral oil: for pan frying the tofu, we want a neutral oil like canola or avocado oil for this.

Is there a difference between roasted seaweed and nori?

Roasted seaweed is also called Nori in Japanese. Nori is typically used to make rolled sushi or kimbap (김밥). Roasted seaweed comes pre-cut in small rectangles are often seasoned, making it suitable to enjoy as a snack or to eat with rice.

For this recipe, there is no big difference in how it will taste. You can use both roasted seaweed and nori sheets to make the recipe.

How to make Crispy Seaweed-Wrapped Tofu:

Make the sauce

In a bowl, combine the soy sauce, sesame oil, agave nectar, water, and gochugaru (Korean chili pepper flakes). Set it aside to use later.

Cut the roasted seaweed sheets

I used 6 sheets of roasted seaweed snack and cut it into 4 equal pieces, making 24 small rectangles. Set them aside.

Cut tofu into cubes

Drain the water from your tofu package and use a paper towel to dry the tofu. You don’t need it to be super dry, we’re just trying to dry off the excess liquid.
Cut your tofu into 24 equal cubes.

Wrap and pan fry

Take a piece of seaweed and wrap one side of the tofu cube. Repeat this step for the remaining cubes of tofu.

Heat a large skillet with oil on medium-high heat.

Generously coat each tofu cube in corn starch and transfer it to your skillet. I found that it was better to use a nonstick skillet. Try not to overcrowd the pan so that they will cook evenly.

Cook on each side for 3-4 min, flipping occasionally to prevent any burning.

Once both sides of the tofu becomes crispy, turn off your heat and add the spicy soy sauce to the pan and toss to coat the tofu.

Enjoy it over rice, on its own or as a side dish. It’s so crispy, savory and has a slight kick from the gochugaru– one of my new favorite ways to eat tofu.

crispy seaweed wrapped tofu

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Video Tutorial

Crispy Seaweed-Wrapped Tofu

This crispy tofu wrapped in roasted seaweed and covered in spicy soy sauce is just what you've been missing! It tastes delicious over rice or on its own.
Prep Time10 mins
Cook Time10 mins
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: Asian, Korean
Keyword: Asian, asian recipe, dinner idea, easy korean, easy recipe, homecooking, korean recipe, quick recipe, side dish, spicy, tofu, tofu recipe, vegetarian
Servings: 24 tofu pieces

Ingredients

  • 1 package Tofu firm
  • 6 pieces Roasted seaweed
  • cup Corn starch for coating tofu
  • 3 tbsp Neutral oil

For Spicy Soy Sauce

  • 2 tbsp Soy sauce
  • 1 tbsp Sesame oil
  • 1 tbsp Agave nectar
  • 1 tbsp Water
  • ½ tbsp Gochugaru Korean Chili Flakes

Instructions

  • In a bowl, combine and mix together the soy sauce, sesame oil, agave nectar, water, and gochugaru (Korean chili pepper flakes). Set it aside to use later.
  • Take the 6 sheets of roasted seaweed snack and cut it into 4 equal pieces, making 24 small rectangles. Set them aside.
  • Drain the water from your tofu package and use a paper towel to dry the tofu. You don't need it to be super dry, we're just trying to dry off the excess liquid. Cut your tofu into 24 equal cubes.
  • Take a piece of seaweed and wrap one side of a tofu cube. Repeat this step for the remaining cubes of tofu.
    *If you're having trouble getting the seaweed to stick to the tofu, dab a little bit of water onto the tofu and it should help the seaweed stick better.
  • Heat a large skillet with oil on medium-high heat. Generously coat each tofu cube in corn starch and transfer it to your skillet. I found that it was better to use a nonstick skillet. Try not to overcrowd the pan so that they will cook evenly.
    Cook on each side for 3-4 min, flipping occasionally to prevent any burning.
  • Once both sides of the tofu becomes crispy, turn off your heat and add the spicy soy sauce to the pan and toss to evenly coat the tofu.
    Enjoy immediately!

Notes

tried this recipe card

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