![]() I’ve lived in this city for three weeks and have eaten there three times. In my culinary exploration of Burlington I have determined that Asiana Noodle House is my favorite restaurant here, and maybe anywhere. What I’ve actually been doing is reading, camping, playing Carcassonne, going for a sunset bike ride along the lake and getting a bug stuck in my eye, grocery shopping every other day, and eating a lot. You can use the same toppings that I list in the recipe card below or mix things up to use what you have on hand or what you like in your favorite vegan sushi roll.I’m unemployed baby! That should mean I have plenty of time to write blog posts, and also work out. Then, divide the ginger tofu between your sushi bowls. ![]() Or, follow the package directions to yield three to four cups of cooked sushi rice. You can use my Instant Pot sushi rice recipe, if you like to make rice in your IP. Assembling the bowlsĬooked sushi rice is the base for these bowls. Pile it all into a big ol' bowl, and you are ready to devour. Then, add the cornstarch to your bowl, toss again, and you can either bake or air fry that tofu to perfection.Įither way, there is very little hands-on time involved in making this tofu, which leaves you plenty of time to make the rice and prep your other toppings while the tofu is cooking. Puree, then pour it over pressed tofu to marinate it for 10-15 minutes. Toss all of the marinade ingredients into your blender. The EZ Tofu Press is easy to clean by hand but also dishwasher safe, in case you're ultra lazy about cleaning, like I am. I like to do this in my EZ Tofu Press, because it gets out about ½ cup of water in just 10-15 minutes! It does this while also maintaining the shape of the block, which is perfect for cubed tofu recipes like this one. Pressing gets the extra liquid out, which is going to make that block thirsty for marinade and give your tofu restaurant-style firmness. When you're marinating tofu, the first, most critical step is to press your tofu well. You can often get sushi snacks on sale for $1 per pack, and you only need a single package for this recipe. ![]() Around here, a pack of nori costs around $7, and you get way more seaweed than you need. The other reason I like using seaweed snacks instead of nori sheets is price. They come already toasted and ready to eat. You can slice up and toast whole nori sheets for your sushi bowl, but my favorite cheater's trick is to buy a pack of seaweed snacks instead. My husband tends to skip the seaweed in his sushi bowls, but my kid and I love it! About the Seaweedįor me, that seaweed taste is part of what sushi is all about. Supper can be on the table in under an hour. While your Ginger Tofu marinates and cooks, prepare your sushi rice and prep those veggies. It's the perfect blend of spice, sweet, and salt, and the marinade takes just a few seconds to make in your blender. What really makes this recipe is the Ginger Tofu. If cashews aren't your thing, leave them off, or substitute your favorite nut or seed instead. No problem! We just give him extra carrots. My kid, for example, hates cucumber right now. What I love about a sushi bowl is that you can pick and choose your toppings. Start with sushi rice and flavorful ginger tofu, then add your favorite sushi fillings to build your perfect bowl. ![]() Think of this recipe as a jumping-off point. Often, we just wing it, piling tofu and our favorite veggies onto heaping bowls of sushi rice. In this vegan version, I simply stick to vegetables and add ginger tofu to the mix. Chirashi sushi is a bowl of sushi rice topped with fish and vegetables. Chirashi sushi, also called scattered sushi, was of my favorite dishes before I went vegan. Vegetable sushi is as much a thing as sushi made from animals, so don't worry! Sushi refers to the way you prepare the rice, not what you add to it. That's a common question I hear about this recipe, and I have good news for you! You might be wondering if a vegan sushi bowl is even really sushi. Gingery tofu, fresh veggies, and creamy avocado make this tofu sushi bowl totally addictive. This recipe is sponsored by EZ Tofu Press.
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