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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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Okay, story time. I used to hate tofu. Like, wrinkle-my-nose-at-the-sight-of-it HATE. Then, a friend, bless her adventurous soul, dragged me to this tiny, hole-in-the-wall vegan restaurant. Reluctantly, I ordered their signature tofu bowl. And folks, let me tell you, my world was ROCKED. It was crispy, spicy, and bursting with flavor. I’ve been on a mission to recreate (and maybe even improve!) that bowl ever since. This Spicy Tofu Tsunami Sushi Bowl is the culmination of that quest. And let me tell you something, you're in for a treat!
What makes this bowl so special? First, we're talking about crispy tofu. No soggy, sad tofu here! The key is pressing it properly (we'll get to that) and then pan-frying it to golden perfection. Then comes the sauce – a glorious concoction of sriracha, soy sauce, rice vinegar, and a touch of honey (or maple syrup for my vegan pals). It's sweet, spicy, and seriously addictive. Finally, we pile everything into a bowl with sushi rice, avocado, seaweed, and any other toppings your heart desires. Honestly, its one of the best tofu recipes out there, and I'm sure that you'll think that as well.
Required Equipments
- Tofu press (or heavy objects)
- Cutting board
- Knife
- Small bowl
- Whisk
- Large skillet
- Rice cooker (optional)
- Measuring cups and spoons
Spicy Tofu Tsunami Sushi Bowl: Frequently Asked Questions
Spicy Tofu Tsunami Sushi Bowl
Dive headfirst into this Spicy Tofu Tsunami Sushi Bowl! Crispy tofu, a fiery sauce, and all your favorite sushi fixings come together in one epic, customizable bowl. Perfect for a quick lunch or a fun dinner.
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 15 minutes
Cook Time: 12 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Press the tofu: This is *crucial*. Wrap the tofu block in paper towels and place a heavy object (like a stack of books or a cast iron pan) on top. Press for at least 30 minutes to remove excess water. The drier the tofu, the crispier it will get! I often will press it for closer to an hour, but thats just me.
- Prepare the tofu: After pressing, cut the tofu into 1/2-inch cubes.
- Make the sauce: In a small bowl, whisk together the sriracha, soy sauce, rice vinegar, honey (or maple syrup), sesame oil, and garlic powder. Taste and adjust the seasonings as needed. Wanna kick it up a notch? Add a pinch of red pepper flakes!
- Cook the tofu: Heat the vegetable oil in a large skillet over medium-high heat. Add the tofu cubes in a single layer (don't overcrowd the pan!). Cook for 5-7 minutes per side, until golden brown and crispy. The tofu should be firm to the touch.
- Toss in sauce: Pour the sauce over the crispy tofu and cook for another 1-2 minutes, until the sauce has thickened and evenly coated the tofu. Watch it carefully so it doesn't burn!
- Prepare the rice: While the tofu is cooking, prepare the sushi rice according to package directions. I like to use a rice cooker for perfect results every time.
- Assemble the bowl: In a bowl, add a base of sushi rice. Top with the spicy tofu, avocado slices, shredded seaweed, edamame, cucumber slices, and any other toppings you like. Get creative!
- Garnish and serve: Sprinkle with sesame seeds and chopped green onions. Serve immediately and prepare for a flavor explosion!
📝 Notes
- Adjust the amount of sriracha to your liking. For a milder flavor, use less. For a spicier kick, add more!
- Feel free to add other toppings like pickled ginger, carrots, or spicy mayo.
- For extra flavor, marinate the pressed tofu in the sauce for 30 minutes before cooking.
🍎 Nutrition
Calories: 550 kcal
Protein: 30 g
Fat: 25 g
Carbohydrates: 55 g
Fiber: 8 g
Calcium: 150 mg
