Vegan Teriyaki Tofu Musubi

Ingredients

• 1 block Firm Tofu
• 4 cups Cooked Sushi Rice
• 4 sheets Nori Seaweed Sheets
• 0.25 cup Soy Sauce
• 2 tablespoons Brown Sugar
• 1 teaspoon Ginger
• 1 clove Garlic
• 1 tablespoon Cornstarch
• 2 tablespoons Vegetable Oil

Instructions

1. 1Place the 1 block Firm Tofu on a clean surface and press it firmly to remove as much excess water as possible. Once pressed, cut the tofu into slices that are about 1/4 inch thick.
2. 2In a medium bowl, whisk together the 0.25 cup Soy Sauce, 2 tablespoons Brown Sugar, 1 teaspoon Ginger, 1 clove Garlic, and 1 tablespoon Cornstarch until the sugar and cornstarch are fully dissolved.
3. 3Add the sliced tofu to the bowl with the teriyaki sauce mixture. Gently toss to coat all the tofu slices evenly. Let the tofu marinate for at least 15 minutes.
4. 4Heat the 2 tablespoons Vegetable Oil in a 10-inch skillet over medium heat (350°F / 175°C). Carefully place the marinated tofu slices in the hot oil in a single layer. Fry for 4-6 minutes per side, until the tofu is golden brown and crispy.
5. 5While the tofu is frying, prepare the rice. Place a sheet of Nori Seaweed Sheet on a clean, dry surface. Using a musubi mold or your hands, form a block of the 4 cups Cooked Sushi Rice that is roughly the same size and shape as a slice of tofu.
6. 6Once the tofu is cooked and crispy, remove it from the skillet. Place one slice of the cooked teriyaki tofu on top of the formed rice block.
7. 7Carefully wrap the Nori Seaweed Sheet around the rice and tofu, pressing gently to seal the edges. Repeat this process with the remaining nori, rice, and tofu slices to make 4 servings.
8. 8Serve the Vegan Teriyaki Tofu Musubi immediately, or pack them for a later meal.

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