Cut the pressed tofu in 2 portions (or 4 if you like to make smaller ones) and score the top with parallel cuts down to 2/3 of the pulp (tip: placing a pair of chopsticks to the sides of the tofu steak will help not getting through to the bottom).
Turn the tofu pieces, squeeze some lemon juice to the bottom (unscored) a sprinkle of salt and place a piece of nori sheet cut to size. The moisture of the lemon juice will help the seaweed stick to the tofu.
Get a large piece of parchment paper (baking paper) and place it over a deep oven dish.
Distribute the samphire (carefully washed and pat dry) on the paper sheet, and place the tofu pieces over it.
Season with salt and pepper, scatter some lemon slices over it, a pat of butter and the white wine. 6. Bundle it up and pop in a 200°C (390°F) preheated oven for 15 minutes.
Open the parcel and set the grill mode for another 5 minutes (optional).
Serve right away with its juices and a crunchy side salad.
Recipe and Nutrition Facts are based on 1-300g block of tofu.