Description
A delightful fusion of crispy tofu, sushi rice, and fresh vegetables, perfect for lunch or dinner.
Ingredients
Scale
- 1 cup sushi rice
- 1 block firm tofu, cubed
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 avocado, diced
- 1/2 cup carrot, julienned
- 1 tablespoon sesame seeds
Instructions
- Rinse the sushi rice under cold water until the water runs clear, then cook according to package instructions. Let it cool slightly.
- Drain and press the tofu for 15-20 minutes, then cut into cubes and toss in cornstarch.
- Fry the tofu in a non-stick skillet with oil over medium-high heat until golden brown and crispy, about 3-4 minutes per side.
- Drizzle the soy sauce over the crispy tofu and toss to coat evenly.
- In a serving bowl, layer sushi rice, crispy tofu, diced avocado, and julienned carrots.
- Sprinkle sesame seeds on top and serve immediately.
Notes
For extra sticky rice, use a rice cooker or add a little more water. Customize with other vegetables or sauces.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 1g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 0mg