Ingredients
- 450g Firm Tofu (cubed)
- 2 tbsp Teriyaki Sauce
- 1 tbsp Olive Oil
- 3 tbsp Kewpie Mayonnaise
- 1 1/2 Lee Kum Kee Soy Sauce
- 1 cup uncooked Sushi Rice (Short Grain)
- 3 tbsp Obento Sushi Seasoning
- 1 Avocado (sliced)
- 1-2 Large Carrots (grated)
- 3-4 Baby Cucumbers (sliced)
- 125g can of Corn Kernels
- 1/4 cup of Edamame Beans
- Pickled Sushi Ginger (to serve)
- Wasabi (to serve)
Method
- Drain tofu from pack and pat down with paper towel to remove moisture. Cut into 1-2 cm cubes.
- Marinade tofu cubes in separate bowl using teriyaki sauce. Carefully toss cubes with spoon to coat every piece evenly.
- Start cooking rice as per instructions.
- Prepare vegetables. Peel and grate the carrot, slice thin slits of avocado vertically and remove from skin with spoon, slice baby cucumbers into thin pieces, open can of corn, and defrost edamame beans if necessary.
- Heat olive oil in a large pan over a hot temperature. Add marinated tofu to pan. Be cautious of hot splashing oil. Regularly toss tofu cubes with tongs.
- Prepare mayo soy sauce. Combine mayonnaise and soy sauce in small bowl. Stir with teaspoon until sauces combine.
- Continue flipping tofu cubes every minute or so to avoid overcooking 1 side. Remove finished rice from heat.
- Drizzle sushi seasoning into rice in separate bowl and mix in with spoon.
- Cook tofu cubes until they turn golden brown with caramelized coating. Remove from heat and place on paper towel to drain excess oil.
- Assemble meal in serving bowl(s). Place rice first, followed by a dollop of mayo soy sauce then tofu cubes on top. Next add vegetables and garnish with pickled sushi ginger.
- Serve with soy sauce and wasabi as optional condiments.
Product used in recipe
- Lee Kum Kee - Premium Soy Sauce
- Kewpie - Kewpie Mayonnaise
- Obento - Sushi Seasoning
