Recipe: Delicious Crispy Tofu with Brown Sushi Rice and Seaweed

By | November 4, 2019

Crispy Tofu with Brown Sushi Rice and Seaweed. Learn the tricks to making amazing crispy tofu, without a ton of oil! This tofu is a fantastic addition to You could replace the eggs in my kale and coconut fried rice and Thai pineapple fried rice with Recipe adapted from my roasted Brussels sprouts and crispy baked tofu with honey-sesame glaze. You can eat the tofu like this with some rice and veggies or make a sauce to go with it ( see recipe links for sauces above).

Crispy Tofu with Brown Sushi Rice and Seaweed Learn how to make the best Crispy Tofu with this easy and yummy recipe! Japanese sushi rice is seasoned with sushi seasoning (vinegar), Kimbap is seasoned with The seaweed should hold together at the end from the moisture of the rice. Crisp tofu bites are perched atop nori-flecked sushi rice for a comforting meal in a bowl. You can have Crispy Tofu with Brown Sushi Rice and Seaweed using 11 ingredients and 4 steps. Here is how you cook that.

Ingredients of Crispy Tofu with Brown Sushi Rice and Seaweed

  1. Prepare 1 block of tofu (drained).
  2. It’s 1 splash of cooking oil.
  3. Prepare 1 cup of brown sushi rice.
  4. Prepare 2 cups of water.
  5. It’s 1 splash of Mirin.
  6. You need 1 splash of brown rice vinegar.
  7. It’s 1 of sprinkle of Aonori Seaweed (or seaweed of your choice).
  8. Prepare 1 of sprinkle of Furikake.
  9. You need 1 pinch of shichimi Togarashi.
  10. It’s 1 splash of tamari or ponzu dressing.
  11. You need 1 of wedge of lime (optional).

Skip the deep-fried calories that usually go along with this take-out favorite by roasting marinated tofu to crispy-on-the-outside. Serve this crispy fried tofu with your favorite dipping sauce as an appetizer, or add to your favorite Asian dish for a main meal. Deep-fried tofu that is crisp and golden brown on the outside and amazingly white and soft on the inside! Press the tofu to drain excess moisture.

Crispy Tofu with Brown Sushi Rice and Seaweed instructions

  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 :).

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. You'll find a million uses for this crispy tofu and fun ways to season it! A fast and easy way to prepare tofu on the stovetop that turns out crispy and delicious every single time! I wanted extra crispy tofu, however, so I coated the pieces with a thin layer of cornstarch before Once the tofu is done cooking, the DELICIOUS fried rice comes together super quickly in the same skillet.

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