Hey everyone, it’s Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, crispy tofu with brown sushi rice and seaweed. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
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.
Crispy Tofu with Brown Sushi Rice and Seaweed is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Crispy Tofu with Brown Sushi Rice and Seaweed is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can cook crispy tofu with brown sushi rice and seaweed using 11 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Crispy Tofu with Brown Sushi Rice and Seaweed:
- Get 1 block tofu (drained)
- Take 1 splash cooking oil
- Prepare 1 cup brown sushi rice
- Prepare 2 cups water
- Take 1 splash Mirin
- Get 1 splash brown rice vinegar
- Make ready 1 sprinkle of Aonori Seaweed (or seaweed of your choice)
- Take 1 sprinkle of Furikake
- Make ready 1 pinch shichimi Togarashi
- Prepare 1 splash tamari or ponzu dressing
- Prepare 1 wedge of lime (optional)
Dip you fingers in the water bowl and use them to press rice onto seaweed, spreading so it reaches the edges and forms a thin layer all the way around. 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.
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 :)
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. 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. When each side of the tofu is crispy, pour the sauce into the pan and reduce the heat to low.
So that’s going to wrap this up for this exceptional food crispy tofu with brown sushi rice and seaweed recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
