Crispy Tofu with Brown Sushi Rice and Seaweed
Crispy Tofu with Brown Sushi Rice and Seaweed

Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, crispy tofu with brown sushi rice and seaweed. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Crispy Tofu with Brown Sushi Rice and Seaweed is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Crispy Tofu with Brown Sushi Rice and Seaweed is something which I’ve loved my whole life. They are fine and they look wonderful.

Season the sushi rice with a splash of mirin and rice wine vinegar. Place a portion of rice in your bowl. Top with the crispy tofu, a splash of ponzu and a sprinkle furikake, shichimi and seaweed. It consists of tofu wrapped in seaweed and cooked in a sweet and spicy lemongrass and chili sauce.

To begin with this recipe, we have to prepare a few components. You can have crispy tofu with brown sushi rice and seaweed using 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Crispy Tofu with Brown Sushi Rice and Seaweed:
  1. Prepare 1 block tofu (drained)
  2. Get 1 splash cooking oil
  3. Get 1 cup brown sushi rice
  4. Take 2 cups water
  5. Prepare 1 splash Mirin
  6. Make ready 1 splash brown rice vinegar
  7. Take 1 sprinkle of Aonori Seaweed (or seaweed of your choice)
  8. Prepare 1 sprinkle of Furikake
  9. Prepare 1 pinch shichimi Togarashi
  10. Get 1 splash tamari or ponzu dressing
  11. Prepare 1 wedge of lime (optional)

Season sushi rice with sushi vinegar or equivalent mixture of salt/sugar/vinegar. Lay a piece of nori over bamboo mat on a flat surface. Spread sushi rice all over nori leaving about half inch gap near one end. Arrange tofu, avocado and carrot as filling.

Instructions to make Crispy Tofu with Brown Sushi Rice and Seaweed:
  1. Wash the sushi rice under running water. Add the rice to the pan and bring the water to the boil. Reduce heat, cover with a lid and simmer for 35 minutes. Turn off the heat and allow to steam for a further 10 minutes. If you feel that the water has absorbed, turn off the heat a little earlier rather than burn it to the bottom.
  2. Cut the drained tofu into cubes. Fry in a little oil, turning the cubes frequently, until they are crispy. Remove from the oil and place on kitchen paper.
  3. Season the sushi rice with a splash of mirin and rice wine vinegar.
  4. Place a portion of rice in your bowl. Top with the crispy tofu, a splash of ponzu and a sprinkle furikake, shichimi and seaweed. Enjoy :)

Spread sushi rice all over nori leaving about half inch gap near one end. Arrange tofu, avocado and carrot as filling. In a medium saucepan, bring water to a boil then add rice, swirl to coat, and lower heat to low and cover. Drain off any excess water if there is any. Cook until the bottom is golden brown and crispy, then flip and cook on each side. avoid touching the tofu when it is crisping if you want to make sure it actually gets crispy! Meanwhile, whisk together the soy sauce and sriracha in a small bowl.

So that is going to wrap this up with this special food crispy tofu with brown sushi rice and seaweed recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!