Seaweed and Tofu Beignets with Lime Mayonnaise

Preparation

1. Lime Mayonnaise

   Step 1

   Whisk egg yolk and lime zest and juice in a medium bowl. Whisking constantly, slowly add oil, drop by drop at first, and whisk until mayonnaise is thickened and smooth; season with salt.

   Step 2

   DO AHEAD: Lime mayonnaise can be made 1 day ahead. Cover and chill.

2. Lemon-Jalapeño Paste

   Step 3

   Finely grate lemon zest; then, using a small knife, remove peel and pith and discard. Halve lemon; remove seeds from flesh. Pulse lemon zest and flesh and jalapeño in a food processor until smooth. Transfer to a fine-mesh sieve and press out liquid; discard liquid. Place paste in a small bowl; season with salt.

   Step 4

   DO AHEAD: Paste can be made 1 day ahead. Cover and chill.

3. Seaweed and Tofu Beignet

   Step 5

   Place wakame in a small bowl; add warm water to cover. Let stand until softened, about 10 minutes. Drain; squeeze wakame to remove excess water and coarsely chop.

   Step 6

   Whisk flour, baking soda, and salt in a large bowl. Whisk in wakame, egg yolk, tofu, and 1 cup club soda, adding more club soda if batter is too thick (it should be the consistency of pancake batter.)

   Step 7

   Fit a medium saucepan with thermometer; pour in oil to measure 2". Heat over medium-high heat until thermometer registers 350°. Working in batches and returning oil to 350° between batches, drop tablespoonfuls of batter into oil and fry, turning occasionally, until crisp, cooked through, and deep golden brown, about 4 minutes. Transfer beignets to a paper towel–lined plate; season with salt.

   Step 8

   Dot serving plates with lime mayonnaise; place beignets on plates and dab each one with lemon-jalapeño paste.

   Step 9

   Do Ahead: Batter can be made 1 hour ahead (do not add baking soda and club soda). Cover and chill. Bring to room temperature and whisk in baking soda and club soda just before frying.