In a high-speed blender, blend 1 sheet of nori, drained shiitake mushrooms, and water for about 7 seconds.

Transfer the mixture to a mixing bowl. Add black rice vinegar, salt, minced garlic, ground black pepper, and chopped chilies. Stir and set aside.

Cut the tofu block into 4 thick slices.

Slice each tofu piece horizontally using chopsticks as a guide to prevent cutting all the way through.

Place all tofu slices in a tray and pour over the marinade. Let sit for at least 2 hours or overnight in the fridge.

Cut the remaining nori sheet into thin strips to resemble bangus belly skin. Place one strip on each marinated tofu slice.

Dredge each tofu slice in cornstarch until evenly coated.

Heat oil in a skillet over medium heat. Fry tofu slices until golden and crispy, about 3–4 minutes per side.

Serve hot with rice, suka (vinegar dipping sauce), or steamed vegetables.