why make this recipe
Tofu sushi bowl is a delicious way to enjoy sushi flavors in a simpler form. It combines fresh, healthy ingredients with protein-rich tofu and sushi rice. This recipe is not only tasty but also easy to prepare, making it great for beginners. It is perfect for lunch, dinner, or even as a meal prep option for the week ahead.
how to make Tofu sushi bowl
Ingredients:
- 100g/3½oz firm tofu, drained
- 50g/1¾oz sushi rice
- 25g/1oz frozen soya beans
- low-calorie cooking spray
- 4 radishes, thinly sliced
- ¼ small cucumber, halved lengthways, seeds removed, cut into thin matchsticks
- ¼ small carrot, peeled and cut into thin matchsticks
- 3 spring onions, thinly shredded
- 1 tsp toasted sesame seeds
- 1 tbsp Japanese pickled ginger, drained, to serve
- ½ lime, finely grated zest and juice
- ½ level tsp runny honey, or vegan alternative such as agave syrup
- ½ tbsp tamari or dark soy sauce
- ½ tsp rice vinegar
- dash toasted sesame oil
Directions:
- First, wrap the tofu in kitchen paper. Sandwich it between two plates or chopping boards and weigh it down with a few cans. Leave it to drain for 15 minutes.
- While the tofu drains, boil a large saucepan of water. Add the sushi rice and cook for 8–10 minutes, or until just done. Drain it, place it back in the pan, cover, and set aside.
- In another small saucepan, bring water to boil and cook the soya beans for 2 minutes or until tender. Drain and cool them under cold water, then set aside.
- For the dressing, combine the lime zest, juice, and honey (or agave) in a small saucepan. Simmer for 1 minute. Stir in the tamari, rice vinegar, and sesame oil, then set aside.
- Cut the drained tofu into 1.5 cm/½ inch cubes. Spray a large frying pan with low-calorie cooking spray and heat it over medium-high. Add the tofu and cook for 1 minute on each side until crispy and golden.
- In a bowl or lunchbox, place the rice and stir in the dressing. Top with the cooked soya beans, sliced radishes, cucumber, carrot, and two-thirds of the spring onions. Add the tofu, sprinkle the remaining spring onions and sesame seeds on top. Serve with pickled ginger or store in the fridge until ready to eat.
how to serve Tofu sushi bowl
You can serve the tofu sushi bowl immediately. Pair it with pickled ginger for extra flavor. You can also enjoy it cold or at room temperature, making it a perfect meal prep option.
how to store Tofu sushi bowl
If you have leftovers, store them in an airtight container in the fridge. It is best eaten within two days to ensure freshness. You can store the dressing separately to keep the rice and vegetables from getting soggy.
tips to make Tofu sushi bowl
- Pressing the tofu helps remove excess moisture, making it crispy when cooked.
- Feel free to add other vegetables like avocado or bell peppers for more flavor and nutrients.
- Adjust the dressing ingredients to your taste; if you prefer it sweeter, add more honey or agave.
variation
You can substitute tofu with cooked shrimp or chicken if you prefer non-vegetarian options. Additionally, brown rice can be used instead of sushi rice for a healthier version.
FAQs
1. Can I make this recipe vegan?
Yes, you can use agave syrup instead of honey for a vegan option.
2. How long does the tofu sushi bowl last in the fridge?
It lasts about two days in the fridge when stored properly in an airtight container.
3. Can I use other types of beans instead of soya beans?
Yes, you can use edamame or even black beans as substitutes for soya beans.
