Tofu Musubi
Tofu musubi is a vegan take on the Pacific Islander's favorite snack, Spam musubi. It’s not only a Hawaiian favorite, but also a Guam favorite as well. It's super flavorful, easy to make, and perfect for on-the-go.
Equipment
- Mixing bowls
- Measuring spoons
- Shallow container with a lid
- Rice cooker optional
- Spatula
- Damp kitchen towel
- Large pan
- Kitchen shears
- Musubi mold optional
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Ingredients
Main
- 1 ½ cups Sushi rice (or any short grain white rice)
- ½ block Extra firm tofu (pressed and drained)
- 2 Nori sheets
- 1 tablespoon Vegetable oil
Marinade
- 4 tablespoons Soy sauce (sub for tamari or coco aminos)
- 3 tablespoons Mirin
- 3 tablespoons Brown sugar
- ¼ teaspoon Garlic powder
- ¼ teaspoon Onion powder
Sushi Rice Seasoning
- 1 tablespoon Rice Vinegar
- 2 tablespoons Granulated sugar
- ½ teaspoon Salt
Spicy Mayonnaise
- 2 tablespoons Vegan mayonnaise
- ½ tablespoon Sriracha (adjust to the level of heat you’d like)
Toppings
- Furikake (see notes)
Instructions
- Press the tofu for about 20-30 minutes. Then cut into ¼-inch “steak” slices, and set aside.
- In a small bowl, mix the soy sauce, mirin, brown sugar, garlic powder, and onion powder. Transfer the sliced tofu to a shallow dish and add in the soy sauce mixture. Make sure to cover both sides of the tofu. Let it sit to Marinate for at least 1 hour or overnight for more flavor.
- While you wait, cook the rice according to the package instructions.
- Next, mix the rice vinegar, sugar, and salt in a small bowl. Heat in the microwave on high for 30 to 45 seconds. Stir the mixture to make sure that all the sugar has dissolved.
- Transfer the cooked rice into a large mixing bowl, and add the rice vinegar mixture. Mix it with the rice to ensure each grain is coated. Cover with a damp towel and allow the rice to cool to room temperature before using.
- At this time, you can make your spicy mayonnaise by combining the sriracha and vegan mayonnaise in a small bowl. Cut the nori, widthwise, into 2-inch wide strips. Set aside until ready to use.
- Next, heat some vegetable oil in a large pan over medium heat. Add the tofu along with the marinade sauce to the pan, and cook for 5-6 minutes until the sauce thickens. Flip the tofu to evenly coat the tofu. Set aside to cool.
- Once your sushi rice and tofu have cooled, you can start assembling.
- Scoop about ⅓ - ½ cup of rice into the musubi mold, and press down with the mold press to flatten the rice.
- Carefully separate the musubi mold from the rice. Spread the sriracha mayonnaise over the rice, and sprinkle some furikake over top.
- Take a piece of nori, smooth side up, and wrap it around so that both ends meet under the rice. Dab a bit of water to help seal it together. Repeat for the rest!
Notes
- These will last about 2 days in the fridge. The longer they sit in the fridge, the rice will start losing its moisture and might end up being hard.
- Rice Cooker instructions:
- Cover and cook the rice according to the device's instructions.
- Instant Pot instructions:
- Briefly stir the rice and water together in the bowl of an Instant Pot. Cover and pressure cook on high for 5 minutes, followed by a 10-minute natural release, followed by a quick release.
- Stovetop Instructions:
- Briefly stir together the rice and water in a large saucepan, then cover the saucepan with a lid. Turn the heat to medium-high and cook until the water just reaches a simmer. Reduce heat to medium-low to maintain the simmer, and cook for 16-18 minutes or until all of the liquid is absorbed and the rice is tender. Remove saucepan from the heat (with the lid still on) and let the rice steam for an additional 10 minutes.
- Furikake: Not all furikake is vegan, some have egg and dried fish in it. So make sure to read the ingredient list before purchasing.
Tried this recipe?Leave a comment below & tag @flouredframe on social!