I took a package of tofu and froze it, then let it thaw, froze it again and let it that. This makes it extremely flakey. I then soaked it in brine a bit and cut into filet shaped wedges. Using a slurry of corn starch and water I glued nori sheets to it and then brushed it all over. I added sea salt and paprka as well.
I air fried these for a while until they became brown and flaky. I ate it with horseradish sauce not pictured.
Next time I’d use bigger nori sheets because they shrunk a but and maybe marinate the tofu differently, maybe in some konbu dashi
That looks yum! I’ll have to try this out sometime.
For your next marinade, maybe you could also try using shiitake dashi instead - since you’re already using nori sheets, the konbu dahsi may make it a bit too seaweedy? Just a thought.