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Crispy Tofu with Brown Sushi Rice and Seaweed
Crispy Tofu with Brown Sushi Rice and Seaweed

Before you jump to Crispy Tofu with Brown Sushi Rice and Seaweed recipe, you may want to read this short interesting healthy tips about Snacks that give You Vitality.

We all know that consuming healthy meals can help us feel better inside our bodies. When we eat more healthy foods and a lesser amount of of the detrimental ones we usually feel much better. A bit of pizza does not have you feeling as healthy as eating a fresh green salad. Selecting healthier food choices can be tough if it is snack time. Shopping for snack foods can be a difficult task because you have countless options. Here are a few healthy snacks that can be used when you need a quick pick me up.

Certain foods made from whole grains are great for a quick snack. A mid-morning snack of whole grain bread coupled with some protein will keep you until it’s time for lunch. Eating on the run can be much healthier with wholesome chips and crackers. Whole grains are usually better than processed grains included in white bread.

A large variety of easy health snacks is easily obtainable. When you make the decision to be healthy, it’s simple to find exactly what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to crispy tofu with brown sushi rice and seaweed recipe. You can cook crispy tofu with brown sushi rice and seaweed using 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to prepare Crispy Tofu with Brown Sushi Rice and Seaweed:
  1. Get 1 block tofu (drained)
  2. Provide 1 splash cooking oil
  3. Take 1 cup brown sushi rice
  4. Provide 2 cups water
  5. Prepare 1 splash Mirin
  6. Provide 1 splash brown rice vinegar
  7. Take 1 sprinkle of Aonori Seaweed (or seaweed of your choice)
  8. Take 1 sprinkle of Furikake
  9. Take 1 pinch shichimi Togarashi
  10. Provide 1 splash tamari or ponzu dressing
  11. You need 1 wedge of lime (optional)
Steps to make Crispy Tofu with Brown Sushi Rice and Seaweed:
  1. Wash the sushi rice under running water. Add the rice to the pan and bring the water to the boil. Reduce heat, cover with a lid and simmer for 35 minutes. Turn off the heat and allow to steam for a further 10 minutes. If you feel that the water has absorbed, turn off the heat a little earlier rather than burn it to the bottom.
  2. Cut the drained tofu into cubes. Fry in a little oil, turning the cubes frequently, until they are crispy. Remove from the oil and place on kitchen paper.
  3. Season the sushi rice with a splash of mirin and rice wine vinegar.
  4. Place a portion of rice in your bowl. Top with the crispy tofu, a splash of ponzu and a sprinkle furikake, shichimi and seaweed. Enjoy :)

Hijiki seaweed is a brown variety of seaweed that resembles dried black tea leaves. It may not be as recognizable as nori, but the seaweed is one of the favorite sea vegetables used in Hi Sherie! Aww I'm glad to hear you liked the recipe. We love brown rice too. 🙂. Soybean broth with tofu, seaweed and scallions.

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