Pat tofu dry then cut it into 2 fillets (read blog post to know how).
Make diagonal cuts into the fillets (to resemble the texture of salmon) being careful not to cut all the way through.
Add bits of nori into the cuts.
For the marinate, mix ketchup, mayonnaise, cognac and lemon juice in a bowl.
Brush the fillets with marinade, place in an air-tight container and set in the fridge for 30 minutes.
Cut the nori into strips roughly the same size as the tofu fillets. Stick nori to the top of the tofu and brush with water so that it sticks perfectly.
Coat the fillets with cornstarch.
Heat oil in a saucepan over medium heat, fry the fillets for a few minutes on each side until golden.
Serve straight away, enjoy!