Tofu musubi bake

Tofu musubi bake

Tags

Rice
Japanese

Cook

Ingredients

  • 400g firm tofu
  • ⅓ cup soy sauce
  • 3 tbsp brown sugar
  • 4 cloves garlic, grated
  • 1 tsp ginger, grated
  • 1 tbsp mirin
  • 1 tbsp agave
  • 2 tsp liquid smoke
  • 1 cup sushi rice
  • 2 tbsp rice wine vinegar
  • 1 tbsp sugar
  • 1 tsp sesame oil
  • Vegan kewpie mayo
  • Spring onion, thinly sliced
  • Furikake
  • Avocado, sliced⁣

Steps

  1. Drain and press the tofu. Once done pat dry with a paper towel. Cook the rice according to package instructions.
  2. Meanwhile in a small bowl mix the soy sauce, brown sugar, garlic, ginger, mirin, agave and liquid smoke.
  3. Dice the tofu into small cubes. Heat oil in the frying pan over medium heat. Add the tofu and fry until lightly crispy on each side.
  4. Add the sauce and mix until tofu is fully coated. Cook until the sauce thickens, stirring frequently.
  5. Add the rice wine vinegar and sugar to a small bowl and microwave for 45 seconds. Stir until the sugar is dissolved.
  6. Add to the cooked sushi rice along with the sesame oil and mix thoroughly.
  7. Add rice to a baking dish and flatten. Add a layer of furikake, then the tofu in an even layer. Sprinkle with furikake and drizzle with mayo.
  8. Transfer the musubi bake to the oven under the broiler and broil for 5 minutes or until the mayo bubbles.
  9. Top with spring onions and avocado.