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Below are the ingridients that are required to cook a tasty Crispy Tofu with Brown Sushi Rice and Seaweed:
- Provide 1 block of tofu (drained).
- Prepare 1 splash of cooking oil.
- Get 1 cup of brown sushi rice.
- Get 2 cups of water.
- You need 1 splash of Mirin.
- Get 1 splash of brown rice vinegar.
- Use 1 of sprinkle of Aonori Seaweed (or seaweed of your choice).
- Prepare 1 of sprinkle of Furikake.
- Provide 1 pinch of shichimi Togarashi.
- Prepare 1 splash of tamari or ponzu dressing.
- Get 1 of wedge of lime (optional).
Ready with the ingridients? Here are the procedures on serving Crispy Tofu with Brown Sushi Rice and Seaweed:
- Wash the sushi rice under running water. Add the rice to the pan and bring the water to the boil. Reduce heat, cover with a lid and simmer for 35 minutes. Turn off the heat and allow to steam for a further 10 minutes. If you feel that the water has absorbed, turn off the heat a little earlier rather than burn it to the bottom..
- Cut the drained tofu into cubes. Fry in a little oil, turning the cubes frequently, until they are crispy. Remove from the oil and place on kitchen paper..
- Season the sushi rice with a splash of mirin and rice wine vinegar..
- Place a portion of rice in your bowl. Top with the crispy tofu, a splash of ponzu and a sprinkle furikake, shichimi and seaweed. Enjoy :).
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