Tofu absorbs the savoury sauce and provides a satisfying plant-based protein. Drying it well and adding a little cornflour makes the outside crisp without deep-frying.
Hawaiian-inspired with modern Asian flavours
Ingredients
- 160 g sushi rice
- 220 ml water
- 1 tbsp rice vinegar
- 1 tsp sugar
- ¼ tsp salt
- 300 g firm or extra-firm tofu
- 1½ tbsp cornflour
- 1 tbsp neutral cooking oil
- ½ cucumber, sliced
- 1 carrot, grated or cut into thin strips
- 100 g shelled cooked edamame
- 100 g red cabbage, finely shredded
- 1 ripe avocado, sliced
- 1 tsp sesame seeds
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp maple syrup
- 1 tsp rice vinegar
- 1 tsp toasted sesame oil
Method
- Rinse the rice several times until the water is almost clear.
- Cook the rice with the water according to the packet instructions. Stir together the rice vinegar, sugar and salt, then fold the mixture into the warm rice.
- Divide the rice between two bowls and let it cool slightly. It should be warm or at room temperature, not piping hot.
- Pat the tofu very dry, press it between kitchen towels for about 15 minutes, then cut it into cubes.
- Toss the tofu with the cornflour. Heat the oil in a non-stick frying pan and cook the tofu for 8–10 minutes until golden on several sides.
- Mix the soy sauce, mirin, maple syrup, rice vinegar and sesame oil. Add it to the tofu and let it reduce briefly.
- Arrange the tofu, cucumber, carrot, edamame, red cabbage and avocado over the rice.
- Sprinkle with sesame seeds and serve immediately.
Beginner tips
- The drier the tofu, the crispier it becomes.
- Add the sauce only at the end so the tofu does not simmer and soften.
- Slice the red cabbage very finely so it stays crisp but is easy to eat.
Substitutions and variations
- A spicy peanut-lime sauce also works. If used, add peanuts to the allergen information.
