Vegan Brown Sushi Rice Bowl with Tofu and Vegetables
By America's Test KitchenPublished on February 24, 2020
Time
1½ hours
Yield
Serves 6
Ingredients
Before You Begin
We prefer the creamier texture of soft tofu here, but firm or extra-firm will work. Nori is seaweed that has been dried and pressed into sheets used for rolling sushi; you can find nori in the international foods aisle of the supermarket.
Instructions
- Bring water and rice to simmer in large saucepan over high heat. Reduce heat to low, cover, and continue to simmer until rice is tender and water is absorbed, 45 to 50 minutes. Remove pot from heat, lay clean folded dish towel underneath lid, and let sit for 10 minutes. Transfer rice to large bowl. Drizzle with mirin and vinegar, then let cool for 20 minutes, gently tossing with wooden paddle or spoon occasionally.
- While rice cooks, spread tofu over paper towel–lined baking sheet and let drain for 20 minutes. Gently press tofu dry with paper towels and season with salt and pepper.
- Adjust oven rack to middle position, place paper towel–lined plate on rack, and heat oven to 200 degrees. Whisk cornstarch and cornmeal together in shallow dish. Working with several pieces of tofu at a time, coat thoroughly with cornstarch mixture, pressing to help coating adhere, and transfer to wire rack set in rimmed baking sheet.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Carefully add half of tofu and cook until crisp and lightly golden on all sides, 10 to 12 minutes; transfer to plate in oven. Repeat with remaining 1 tablespoon oil and remaining tofu.
- Divide rice among individual bowls, then sprinkle with half of nori, if using. Top with browned tofu, radishes, avocado, and cucumber. Drizzle with citrus sauce, sprinkle with scallions, and serve, passing remaining nori separately.
Time
1½ hoursYield
Serves 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
We started by swapping out our go-to long-grain rice for more appropriate sticky short-grain brown rice. To infuse the cooked rice with flavor akin to sushi rice, we tossed it with mirin and rice vinegar. To top off the flavorful sticky rice, we coated soft tofu with cornstarch and crunchy cornmeal, and we cooked it in a skillet. By cutting the tofu into fingers, we were rewarded with four ultracrispy sides that gave way to an appealingly creamy interior. We garnished the bowls with crumbled nori seaweed, spicy sliced radishes, rich avocado, cool cucumber, and scallions, and we dressed the bowls with a potent sauce of soy, ginger, orange, and lime. To save time, prep the tofu and vegetables while the rice cooks.
Before You Begin
We prefer the creamier texture of soft tofu here, but firm or extra-firm will work. Nori is seaweed that has been dried and pressed into sheets used for rolling sushi; you can find nori in the international foods aisle of the supermarket.
Instructions
- Bring water and rice to simmer in large saucepan over high heat. Reduce heat to low, cover, and continue to simmer until rice is tender and water is absorbed, 45 to 50 minutes. Remove pot from heat, lay clean folded dish towel underneath lid, and let sit for 10 minutes. Transfer rice to large bowl. Drizzle with mirin and vinegar, then let cool for 20 minutes, gently tossing with wooden paddle or spoon occasionally.
- While rice cooks, spread tofu over paper towel–lined baking sheet and let drain for 20 minutes. Gently press tofu dry with paper towels and season with salt and pepper.
- Adjust oven rack to middle position, place paper towel–lined plate on rack, and heat oven to 200 degrees. Whisk cornstarch and cornmeal together in shallow dish. Working with several pieces of tofu at a time, coat thoroughly with cornstarch mixture, pressing to help coating adhere, and transfer to wire rack set in rimmed baking sheet.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Carefully add half of tofu and cook until crisp and lightly golden on all sides, 10 to 12 minutes; transfer to plate in oven. Repeat with remaining 1 tablespoon oil and remaining tofu.
- Divide rice among individual bowls, then sprinkle with half of nori, if using. Top with browned tofu, radishes, avocado, and cucumber. Drizzle with citrus sauce, sprinkle with scallions, and serve, passing remaining nori separately.
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