Tofu Musubi
My tofu musubi is a savory, plant-based twist on the classic Hawaiian snack! Marinated tofu is pan-fried until golden and glazed in a sweet, smoky sauce, then layered with seasoned sushi rice and furikake, all wrapped snugly in nori. Portable, satisfying, and full of umami, this musubi is perfect for picnics, lunchboxes, or a quick snack on the go.
Prep: 30 mins Total: 45 mins Yields: 9 servings
Ingredients:
14 oz. extra firm tofu
⅓ cup soy sauce
3 tablespoons brown sugar
2 cloves garlic, grated
1 teaspoon ginger, grated
1 tablespoon mirin
1 tablespoon maple syrup or agave
2 teaspoons liquid smoke
2 tablespoons vegetable oil, for cooking
Musubi:
2 sheets sushi nori
2 cups dry sushi rice
¼ cup rice wine vinegar
2 tablespoons sugar
Furikakae (to sprinkle in between rice and tofu)
Instructions:
Press your tofu for at least 20 minutes.
Meanwhile, add the soy sauce, brown sugar, garlic, ginger, mirin, maple syrup, and liquid smoke to a small bowl and whisk together.
Cut your nori sheets widthwise into 2” thick strips.
Cook the rice according to package instructions.
While the rice is cooking, prepare the tofu. Cut the block widthwise into ½” thick slabs, about 9 pieces.
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.
Pour in the sauce and cook for 5-6 minutes until the sauce thickens. Make sure to frequently stir and flip the tofu so the sauce doesn’t burn and the tofu pieces are evenly coated. Set aside to cool.
Once the rice is done, add the rice wine vinegar and sugar to a small bowl and microwave for 45 seconds. Stir until the sugar is dissolved. Add this to the cooked sushi rice and mix through.
Assemble the musubi.
Place the musubi mold down in the middle of nori vertically. Add ½ cup cooked rice evenly in the mold. Press the rice down using the flat part of the mold making an even pressed layer of rice. Don't be afraid to really press down, this will make sure the rice stays together. Sprinkle furikakae over the rice. Place the fried tofu on top of the rice and remove the musubi mold.
OR
Lay down a piece of saran wrap over a work surface. Add about ½ cup of the sushi rice on top. Fold the saran wrap over the rice. Flatten and mold the rice with your hands into a rectangular shape that’s roughly the same width and length as the tofu pieces. Unwrap the rice and place it centered on one of the cut nori strips. Sprinkle furikakae over the rice. Lay a piece of tofu over the rice.
Tightly wrap the nori around the rice and tofu, using a bit of water to seal the nori onto itself.
Repeat this process for the rest of the rice and tofu. Enjoy!