Tofu Musubi
Ingredients
- 1 lb of Firm Tofu
- Cornstarch
- Neutral Oil
- 4 Sheets of Nori
- 2 cups of short grain rice
- 2 cups of water
- 1/2 cup of rice vinegar
- 1 tbsp of sugar
- 1 tsp of salt
- 1/4 cup of Soy Sauce
- 1/4 cup of Brown Sugar
- 1 tsp of rice vinegar
- 1/2 tsp of sesame oil
- 1/8 tsp of garlic powder
Instructions
- First make the rice by adding 2 cups of short-grain sushi rice and 2 cups of water to a pot over medium-high heat. Cover and bring to a boil. When it reaches a boil, reduce the heat to low and allow it to simmer for 10 minutes.
- After the rice has simmered for 10 minutes, remove it from heat and allow it to steam for another 10 minutes. Do not uncover it during this time, the steaming is very important.
- After 10 minutes have passed, mix together the ½ cup rice vinegar, 1 tbsp sugar, and 1 tsp salt in a large bowl until the sugar and salt have dissolved. Add the rice to the bowl and stir it well to combine. Then allow it to cool so that you can easily handle it.
- Remove the tofu and place it on a wire rack over a bowl (or something similar) to allow it to drain. You can also gently squeeze it and pat with paper towels to remove excess moisture. Then slice it into 8 even pieces.
- Bring a heavy skillet to high heat and add around ½ cup neutral, high-heat oil.
- Dredge the tofu slices in a thick layer of cornstarch and add to the hot oil. Fry them, flipping once, until golden and crisp on both sides. Remove to a plate with a paper towel to soak up excess oil.
- Once the tofu is fried, pour off the oil, and use the same skillet to make your glaze. Add all of the glaze ingredients and heat over medium until the sugar is dissolved. Add the tofu back to the pan and coat nicely. Remove from heat.
- To assemble the musubi, begin by laying down a 2-3” wide strip of nori and placing a slice of tofu in the center, perpendicular to the nori.
- Wet your hands and pick up ¼-½ cup of the cooked sushi rice. Use your fingers to shape the ball of rice into a rectangle of similar size to the tofu.
- Place the rice ball on top of the tofu and wrap the nori around it. Wet your fingers again and seal the nori to itself with a bit of water. Flip the musubi over and voila, there it is.