CRUNCHY TOFU SUSHI BOWLS
Crispy teriyaki tofu, sticky rice, lots of veggies and a generous helping of crunchy fried onions. It's a flavour combination made in heaven!
- 280 g pack extra firm tofu
- 6 tbsp teriyaki sauce plus extra for drizzling
- 300 g sticky or sushi rice
- 3 tbsp cornflour
- 2 tbsp olive oil
- 3 tbsp vegan or regular mayonnaise
- 1 tbsp sriracha
- 2-3 tbsp crispy fried onions
- sea salt & freshly ground black pepper
- toppings: edamame beans, radish, spring onion, avocado & sesame seeds
Drain the tofu, then use a tea towel to press down on it several times and remove any excess moisture. Cut the tofu into bite-size cubes and press down on them again until no visible moisture is left on the surface. Mix with 3 tbsp of teriyaki sauce in a bowl, cover and marinate for 15 minutes.
Meanwhile, cook the rice according to the packet instructions.
Pour the cornflour out onto a plate and season with salt and black pepper. Roll and coat each cube of tofu in the cornflour mixture, then shake off any excess.
Heat the oil in a large pan over a medium-high heat. Once hot, add the tofu pieces and fry for 2-3 minutes each side until golden and crispy. Add the remaining teriyaki sauce, then stir for a further minute or so, to combine and reduce.
Whilst the tofu is cooking, combine the mayo and sriracha in a small bowl.
Divide the rice between bowls and drizzle with a spoonful of extra teriyaki sauce. Arrange the tofu, toppings and crispy fried onions on top, before finishing with a little of the spicy mayo.
Want more tofu recipes? How about my Crunchy Tofu & Mango Poke Bowl?