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sarahatsima
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Prepare the tofu by draining it, and then pressing it for 15 to 30 minutes.
Cut the tofu in half lengthwise, and then in half lengthwise again making 4 long skinny strips of tofu.
Take one piece of tofu and place a chopstick on either side of the tofu to stop you from cutting all the way through, so the slices remain intact.
Slice the tofu partway through repeatedly about ⅛" apart to give the tofu a flaky texture.
Add all of the marinade ingredients together in a blender. Blend until smooth as possible.
Place the tofu in a resealable bag or dish and cover it with the marinade. Let marinate in for a minimum of 30 minutes or overnight in the fridge.
Put the cornstarch into a wide bowl or baking dish.
If using the nori, cut the nori into strips roughly the same size as the tofu pieces.
Gently remove a tofu piece from the marinade. Dunk a strip of the nori into the marinade, then stick it to the back of the tofu.
Dredge the tofu with the nori attached in the cornstarch, covering all sides of the tofu.
Heat the oil in a large skillet or frying pan over medium-high heat.
When hot add the cornstarch covered tofu. Fry 2 - 4 minutes per side until lightly golden all over.
Remove from the pan and serve hot with a wedge of lemon.