Marinated Tofu & Tofu Musubi
The actual best marinated tofu recipe, and how to turn it into a vegan twist on spam musubi!
Servings: 4
Calories: 280kcal
Ingredients
Marinated Tofu
- 1 lb. extra firm tofu save the container
- 1 tbsp brown sugar
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp fresh ginger grated
- 1 tbsp fresh garlic minced
- 2 scallions finely sliced
Sushi Rice
- 1 cup sushi rice or short grain rice
- 1 cup water
- 1 tbsp rice vinegar
- 1 tbsp sugar
- ½ tbsp sea salt
Other
- 2 sheets nori seaweed cut into 1.5" strips (8 strips needed)
Instructions
Sushi Rice
- Rinse your rice in water until it runs clear, ~3 times.
- Place the rice and water in a small saucepan over high heat. Bring to boil, then reduce to simmer and cover. Cook 15 minutes, then remove from heat, and let stand for 10 more minutes.
- In the meantime, combine the rice vinegar, sugar, and salt in a bowl. Mix until melted. You can use the microwave to help melt the sugar and salt by microwaving on high for 30 seconds.
- When the rice is cooked, transfer to a bowl, add the vinegar mixture, and mix/fluff with a fork. Let it cool to room temperature before making your sushi.
Marinated Tofu
- Slice your tofu into 8 even strips ~1/4 inch thick.
- Mix your marinated tofu ingredients (except the tofu) in bowl. Transfer to a flat dish that can fit all your slices of tofu laying flat. Add your tofu slices. Let marinade 15 minutes, then flip and marinade for another 15 minutes. Then, wipe off all the ginger, garlic, and scallions. If not, they will burn in the pan when you cook the tofu.
- Lightly oil a non-stick pan and heat over medium heat. Cook the tofu on both sides until it begins to brown, ~3 minutes per side.
Tofu Musubi
- Split your rice into 8 equal parts. With wet hands, press each part into the side wall of your tofu container as shown in the photo. Pack it in firmly so it comes out as one piece. Repeat 7 more times.
- Top each rice rectangle with one piece of the cooked tofu. Wrap each with one of the nori strips.
Video
Notes
The tofu and rice can be made the up to 3 days in advance.
You can even stack the tofu and rice in advance. The only thing you cannot do in advance is wrap the musubi in seaweed. The seaweed will get soggy and will taste rubbery. The best time to wrap the musubi in seaweed is just before eating.
Nutrition
Calories: 280kcal | Carbohydrates: 49g | Protein: 14g | Fat: 2g | Sodium: 2463mg | Potassium: 284mg | Fiber: 1g | Sugar: 7g | Vitamin A: 60IU | Vitamin C: 1.7mg | Calcium: 52mg | Iron: 2.8mg
