Tofu Musubi

Ingredients

• 14 oz extra firm tofu
• 0.333 cups ponzu sauce
• 3 tablespoons brown sugar
• 2 cloves garlic — grated
• 1 teaspoon ginger — grated
• 1 tablespoon mirin
• 1 teaspoons liquid smoke
• 2 tablespoons vegetable oil — for cooking
• 2 sheets sushi nori
• 2 cups sushi rice — dry
• 0.25 cups rice wine vinegar
• 3 tablespoons sugar

Method

1. Press the tofu for at least 20 minutes. ⏱ 20 min timer
2. Whisk together the marinade ingredients (ponzu, brown sugar, garlic, ginger, mirin, liquid smoke) in a small bowl.
3. Cut the nori sheets widthwise into 2-inch thick strips.
4. Cook the sushi rice according to package instructions.
5. While the rice is cooking, cut the block of tofu widthwise into 1/2-inch thick slabs, about 9 pieces.
6. Heat the vegetable oil in a large pan over medium heat. Add the tofu pieces and fry until lightly crispy, about 3-4 minutes on each side. ⏱ 8 min timer
7. Pour in the sauce mixture and cook for 5-6 minutes, stirring frequently, until the sauce thickens and coats the tofu. Set aside to cool. ⏱ 6 min timer
8. Once the rice is cooked, microwave the rice wine vinegar and sugar for 45 seconds, then stir until sugar is dissolved. Add to the rice and mix. ⏱ 1 min timer
9. Assemble the musubi: On a piece of saran wrap, form about 1/2 cup of rice into a rectangle. Place it on a nori strip, top with a piece of tofu, and wrap tightly. Repeat for all pieces.

Notes