Crispy Tofu Sushi Bowl
A deconstructed sushi bowl featuring crispy tofu, fresh veggies, and sushi rice—a pescatarian‑friendly easy dinner for 3.
- Prep Time: 20 min
- Cook Time: 20 min
Servings:
2 servings
(originally 3 servings)Ingredients(scaled)
- 9 ⅓ oz extra‑firm tofu, pressed and cubed
- 1 ⅓ tbsp soy sauce
- ⅔ tbsp cornstarch
- ⅔ tbsp sesame oil
- 1 cups sushi rice, cooked
- ⅔ cucumber, julienned
- ⅔ avocado, sliced
- ⅔ medium carrot, julienned
- ⅔ 1/2 cup edamame, steamed
- ⅔ nori sheet, crumbled
- 2 tbsp soy sauce
- ⅔ tbsp rice vinegar
- ⅔ tbsp maple syrup
- ⅔ tsp sesame oil
- ⅔ tsp grated ginger
- ⅔ Soy sauce, pickled ginger, wasabi
Instructions
- Toss tofu with soy sauce, then cornstarch. Pan‑fry in sesame oil until crispy, about 10 min.
- Whisk together sauce ingredients.
- Divide rice among bowls; top with tofu, veggies, and nori.
- Drizzle with sauce. Serve with soy sauce, pickled ginger, and wasabi.
Chef’s Pro Tips
- For extra flavor, marinate tofu in soy sauce for 15 minutes before coating in cornstarch.
- Use a rice cooker for perfectly cooked sushi rice every time—rinse rice until water runs clear before cooking.
- Customize with your favorite sushi bowl toppings like radishes, mango, or sesame seeds.
Nutritional Estimates
Per serving · 2 servings total
| calories | 480 |
|---|---|
| protein | 18g |
| carbohydrates | 70g |
| fat | 15g |
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