Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, crispy tofu with brown sushi rice and seaweed. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
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 is one of the most favored of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Crispy Tofu with Brown Sushi Rice and Seaweed is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. 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:
- Prepare 1 block tofu (drained)
- Get 1 splash cooking oil
- Make ready 1 cup brown sushi rice
- Take 2 cups water
- Prepare 1 splash Mirin
- Prepare 1 splash brown rice vinegar
- Get 1 sprinkle of Aonori Seaweed (or seaweed of your choice)
- Get 1 sprinkle of Furikake
- Make ready 1 pinch shichimi Togarashi
- Prepare 1 splash tamari or ponzu dressing
- Make ready 1 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.
Instructions 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 :)
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.
So that is going to wrap it up for this exceptional food crispy tofu with brown sushi rice and seaweed recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
