Step 1

Press the tofu: Press the tofu by wrapping in paper towels (or a clean dry tea towel). Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books or cast iron pan on top of that. Let the tofu press for about 30 minutes.

Step 2

While the tofu presses, make the marinade: To a high powered blender, add the peeled beet, nori sheet, broth, rice vinegar, liquid smoke, white miso paste, garlic, salt and turmeric. Blend until smooth and set aside.

Step 3

Cut the tofu: Once the tofu is pressed, pat dry and cut each block into 4 parts, lengthwise (see photos for visual). At an angle, slice the tofu 3/4 of the way through, diagonally, being careful not to cut all the way through. Continue, cutting close together to make a flaky texture. This will also allow the marinade to seep through everywhere.

Step 4

Marinate: Gently place the tofu into a large container for marinating, being careful not to break them as they will be fragile. Pour the marinade from the blender over the tofu, gently helping it in those cuts you made if possible. Cover and place in the refrigerator for at least 6 hours or overnight.

Step 5

Prepare the lemon dill sauce: In a bowl, whisk together all sauce ingredients. Set aside.

Step 6

Pan fry: Once it's marinated, take the tofu pieces out and lay on a cutting board. Sprinkle with a little cornstarch on all sides, to make it a bit crispy. Heat a few tablespoons of oil at a time on a non-stick or cast iron pan. You could also cook the tofu on a grill. Cook for a few minutes on each side, until golden all over and a little blackened, if desired. Continue until all the pieces are cooked.

Step 7

Serve! Serve immediately over rice or quinoa with cooked asparagus or other vegetable and spoon some of the lemon dill sauce over the top. Enjoy!