Vegan Tofu Scramble Onigiri

Ingredients

• 1 block Firm Tofu
• 2 cups Cooked Japanese Rice
• 2 tablespoons Soy Sauce
• 1 tablespoon Mirin
• 4 sheets Nori Seaweed Sheets
• 1 teaspoon Sesame Oil
• 1 tablespoon Black Sesame Seeds

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a 25.4 cm skillet over medium heat. Add the 1 teaspoon of sesame oil. Once the oil is shimmering, add the 1 block of firm tofu, broken into small crumbles. Cook for 5 to 7 minutes, stirring occasionally, until the tofu is lightly browned and looks slightly crispy.
2. 2Pour the 2 tablespoons of soy sauce and the 1 tablespoon of mirin over the tofu. Continue to cook for 1 minute, stirring constantly, until the liquid is absorbed by the tofu.
3. 3In a medium bowl, combine the 2 cups of cooked Japanese rice. Divide the rice into four equal portions.
4. 4Lay one of the 4 sheets of nori seaweed flat on a clean, dry surface. Place one portion of the seasoned rice in the center of the nori. Top the rice with about one-quarter of the tofu scramble mixture.
5. 5Add another portion of the seasoned rice on top of the tofu scramble. Gently press the rice and tofu together to compact them. Carefully fold the edges of the nori sheet around the rice and tofu to form a triangle or ball shape. Repeat steps 4 and 5 with the remaining nori sheets, rice, and tofu scramble.
6. 6Sprinkle the 1 tablespoon of black sesame seeds over the finished onigiri.

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