Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, crispy tofu with brown sushi rice and seaweed. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Crisp tofu bites are perched atop nori-flecked sushi rice for a comforting meal in a bowl. Skip the deep-fried calories that usually go along with this take-out favorite by roasting marinated tofu to crispy-on-the-outside. Stays crispy and chewy and I gave it a little extra browning, because that's how I roll.
Crispy Tofu with Brown Sushi Rice and Seaweed is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Crispy Tofu with Brown Sushi Rice and Seaweed is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started 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:
- Take 1 block tofu (drained)
- Make ready 1 splash cooking oil
- Make ready 1 cup brown sushi rice
- Make ready 2 cups water
- Make ready 1 splash Mirin
- Take 1 splash brown rice vinegar
- Prepare 1 sprinkle of Aonori Seaweed (or seaweed of your choice)
- Get 1 sprinkle of Furikake
- Take 1 pinch shichimi Togarashi
- Get 1 splash tamari or ponzu dressing
- Make ready 1 wedge of lime (optional)
These are traditionally Japanese, but they were. While the tofu is crispy and slightly seasoned, it does still benefit from a sauce, such as Peanut Sauce, my Almond I made general tso tofu with peppers, onions, and brown rice. Mix the cubed tofu with the sriracha, soy sauce and garlic powder, then place it on a parchment paper-lined baking sheet. Press the tofu to drain excess moisture.
Steps to make Crispy Tofu with Brown Sushi Rice and Seaweed:
- 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.
- 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.
- 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. Enjoy :)
If refrigerated, the pieces will lose their crispiness and become chewy. If you have leftover tofu, though I have a deep fondness for these no-longer-crispy tofu cubes and love their savory chew in a quick rice bowl or lunch salad. Korean-inspired crispy tofu tacos, perfect for a vegetarian taco night or a Meatless Monday. These tacos, filled with crispy sweet-and-spicy tofu, tangy quick-pickled cucumbers, and a crunchy cabbage slaw, make for an awesome option whether you're planning a taco night or a Meatless Monday. Hijiki seaweed is a brown variety of seaweed which resembles dried black tea leaves.
So that is going to wrap it up for this special food crispy tofu with brown sushi rice and seaweed recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
