Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, crispy tofu with brown sushi rice and seaweed. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Rice Cooker Method: Cook brown rice and red quinoa in the rice cooker at the same time on the white rice setting and water measurement line. Add the rice, lower the heat, and cover the pan. Heat one tablespoon of oil in a non-stick skillet over medium heat.
Crispy Tofu with Brown Sushi Rice and Seaweed is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Crispy Tofu with Brown Sushi Rice and Seaweed is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can have crispy tofu with brown sushi rice and seaweed using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Crispy Tofu with Brown Sushi Rice and Seaweed:
- Prepare 1 block tofu (drained)
- Make ready 1 splash cooking oil
- Make ready 1 cup brown sushi rice
- Take 2 cups water
- Take 1 splash Mirin
- Take 1 splash brown rice vinegar
- Prepare 1 sprinkle of Aonori Seaweed (or seaweed of your choice)
- Make ready 1 sprinkle of Furikake
- Prepare 1 pinch shichimi Togarashi
- Get 1 splash tamari or ponzu dressing
- Get 1 wedge of lime (optional)
Chop the tofu into small cubes or triangles (any shape will do) and add to a bowl. Toss the tofu in the cornstarch until each piece is well coated. You can also sub for corn starch. Spoon the vegetable rice into two warm bowls and top with the teriyaki tofu.
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 :)
Sprinkle over the white sesame seeds and the crispy seaweed. Drain the liquid from the Tofu and "press" the extra liquid out by wrapping it in a clean dish towel, or by using a Tofu press. Try to get it as dry as possible! Cut the Tofu into even cubes. Hijiki Seaweed: I know, we have many types of seaweed in Japan.
So that’s going to wrap this up with this exceptional food crispy tofu with brown sushi rice and seaweed recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
