Description

Hot crispy tofu and cool fresh veg, on-top of a warm bed of sushi rice

Ingredients

Scale

For the Tofu…

8oz extra firm tofu
2 tbsp rice vinegar
2 tbsp soy sauce (feel free to use GF, light, etc)
1 tsp honey
flat tbsp corn starch
onion or garlic powder

For the Bowl

sushi rice (I use brown sushi rice)
cucumber, 1 cup chopped
radish, 1 cup chopped
edamame, 1 cup chopped
spring onion, chopped (2 to 3 stalks)
1 small avocado, diced (try get one that’s not too ripe, holds it’s shape better)
1 handful chopped coriander for topping (optional)
sesame seeds for topping (optional)
Japanese Mayo for topping (optional – keep vegan)
sriracha for topping (optional)

Secret Sauce

small clove of garlic, chopped finely
1 tbs lime juice (I squeeze fresh – less plastic waste)
1 tbs mirin sauce
1.5 tbs soy sauce
1 flat tsp sugar (I use brown, feel free to use what you have)
1–2 tsp rice vinegar
2 tsp sesame oil

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Instructions

Start with the hot components first, tofu and rice!
Remove the cubed tofu from the packaging and place on a kitchen towel which is laid flat on a baking tray. Cover with a 2nd kitchen towel, and place a heavy chopping board on top of it. The goal is to drain as much liquid as possible, because we want the tofu to get crispy. While that soaks, prepare the rice as per instructions on the packaging, letting it boil in the background. Best to set a timer, and once it’s done, just leave it to rest with the lid on.
Back to the tofu. Turn on the air-fryer to 400 Deg F. Add all the wet ingredients into a Tupperware with the drained tofu cubes, and give it a good shake with the lid on. Add your garlic powder and cornstarch and give one last shake, making sure everything is coated nicely. . Pop your tofu into the air-fryer (not letting in any extra liquid) and cook for 10-12 mins, we want a golden crispy cube!
Now for the easy part! Slice and chop all the fresh components and have them ready to assemble! I like to keep everything quite small in order to have a bit of everything in each mouthful. At the same time, get the sauce done – just add all ingredients to a small bowl and give it a stir – adjust to taste!
Now we get to assemble – my favorite part! In a bowl of choice, add your rice and flatten. Place each component side by side onto of the rice, adding the crispy tofu last. With a tablespoon, dress your sauce all over the dish. I then like to add some Japanese mayo (vegan if possible) and sriracha, finishing it off with a sprinkle of cilantro and sesame seeds – this is of course optional, along with any other ingredients you may not fancy!

Best to eat right away, enjoy!

Notes

This recipe is delicious when the tofu is served right away, but I have eaten it the next day warmed up, and it’s still delicious. You can easily sub the tofu with fresh salmon (wild) or tuna, if that’s what you prefer! I love seafood, but try I to only eat it two or three times a month due to the health of our oceans. We all need to do our part, right? Anyway, this vegan version is delicious! I hope you like it!

Cook Time: 40
Method: Air-fryer/Stovetop
Cuisine: Asian