Vegan Grilled Liempo with Bangus Belly and Ensaladang Seaweed aka "La Union Surf n' Turf"
Tofish Belly
Serves: 2
Ingredients:
1 block Firm Tofu
5 diced Tomatoes
2 diced Red onions
1 TB minced Ginger
2 TB Olive oil
1 ts Liquid smoke
3 TB salted or unsalted crushed Nori Seaweed
2 Nori seaweed wrappers
Procedure:
In a bowl mix in tomatoes, red onions, ginger, olive oil & liquid smoke. Set the Belly Stuffing aside.
Half firm tofu block into 2 equal rectangles.
Take one of the tofu pieces and slice the center to create a pocket in the middle.
Spoon the Belly Stuffing carefully into the cavity of the tofu.
Place onto nori seaweed wrapper and fold.
Use salted water to seal the wrapper and also spray or drizzle more salted water around the entire wrapper. If the nori is not salted to begin with.
Place and lock the Tofish Belly pieces onto a fish grill. Then with a sharp knife score the Tofish Belly just enough that it won’t break into the center filing.
You may opt to spray more salt water and/or liquid smoke on and into the slots of the Tofish for more flavor.
Place onto the hot grill over low-med heat. Cook until the scored area is browned and charred. Flip then do the same. Serve hot off the grill and enjoy your Pinoy luau!
Ensaladang Seaweed Salad
Serves: 5
Ingredients:
1/4 kg Seaweed
2 medium Roasted eggplant
3 diced medium Tomatoes
1 diced Red onion
1 diced Cucumber
1 diced Avocado
1 diced Green mango
Pepper to taste
Procedure:
Rinse and wash fresh seaweed. Place in colander to drain excess water. Set aside.
Roast the eggplants over the grill or stove until cooked and charred.
In a large bowl mix in the diced roasted eggplant, fresh tomatoes, red unions, cucumber, avocado, green mango, pepper and the seaweed together. Serve as an appetizer or side dish salad to your surf ‘n turf meal!