Spicy Tofu Sushi Recipes

Steps:

• Heat peanut oil in a wok or large frying pan over medium-high heat. Toss the tofu into the oil, and cook until browned on all sides. Once browned, toss in onion, bell pepper, chile pepper, and garlic; cook until just tender, about 5 minutes.
• In a small bowl, whisk together the hot water, vinegar, soy sauce, brown sugar, cornstarch, and red pepper flakes. Pour over tofu and vegetables, toss to coat, and simmer 3 to 5 minutes, or until sauce thickens slightly.

Steps:

• In a bowl, mix all ingredients together.
• Use for sushi, and everything else you can think of. Adding a touch of agave syrup or honey will make this into a whole other sauce, which is good too! Enjoy.

Steps:

• Cook tofu how desired, steaming, boiling and frying are all acceptable. I like to cut mine into very, very small squares and swirl around a hot dry pan.
• When golden, remove from heat and mash with the mayo and chili oil.
• If you have a sushi rolling mat lay it on the table, otherwise lay a clean tea towel down and cover it with cling film.
• lay a sheet of nori on top shiny side down, if it is untoasted you may wish to briefly pass it through a flame. And place a layer of sushi rice on top. For thin sushi layer about 1/8 inch thick and for fat rolls layer about 1/4 - 1/2 think. Leaving a gap of around 1 inch at each side.
• Place a line of the tofu mix 1 inch from the edge of the rice. lay the spring onion on top.
• Starting at the edge roll up like a swiss roll keep the rolling a tight as possible using the sushi mat/towel to aid the process. When you reach the end moisten the remaining edge with water and stick down. Roll up in the towel and allow to sit while you make the rest.
• Using a wet, sharp knife slice into 1/2 inch thick slices. Remove the ends and eat. Place the rest on a platter and serve.

Steps:

• Preheat the oven to 450°F.
• Wipe the inside and lid of a cast-iron Dutch oven with peanut oil.
• In a medium bowl, mix the garlic, ginger, lime juice, hoisin sauce, soy sauce, wine, honey, chili sauce, parsley, and basil.
• Add the tofu cubes to the marinade. Stir to coat well and set aside.
• Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot, add 1 cup water, and stir to make an even layer. Add the carrots and cauliflower in a layer.
• Layer the tofu in the pot, leaving some marinade in the bowl. Add the bell pepper and snow peas and pour the remaining marinade on top.
• Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
• nutrition information
• Calories: 533
• Protein: 17g
• Carbohydrates: 100g
• Fat: 6g
• Cholesterol: 0
• Sodium: 1966mg
• Fiber: 8g

Steps:

• Cut the tofu into very small cubes.
• In a hot frying pan, add soy sauce, oyster sauce and tofu cubes and fry until golden in color, about 2 minutes; stirring often.
• Remove from heat and transfer to a mixing bowl.
• Add mayonnaise and chili oil and mash tofu, mix until blended.
• Place a Nori sheet with the shiny side down on top of a sushi bamboo rolling mat.
• Place a 1/4 inch thick layer of sushi rice on top of the Nori to within 1 inch on each side.
• Place a 1/4 inch thick layer of tofu mix on top of the sushi rice to within 1 inch of the front of the Nori that is nearest you.
• Slice the green onion into narrow strips and place on top of the tofu mixture.
• Sprinkle on top with black sesame seeds.
• Starting at the front edge, using the the sushi mat, roll forward and keeping it as tight as possible and moving the mat ahead so that it does not roll up with the rice mixture. When you reach the end, moisten the top edge of the Nori with cold water and stick it down against the roll.
• Roll the sushi roll in a towel until you make the second roll.
• Using a wet, sharp knife, slice the sushi roll into 3/4 inch thick slices.
• Place on a platter and serve with a slice of pickled ginger.
• You may also mix 1 tablespoon of wasabi with some soy sauce and mix to form a paste. Serve along with pickled ginger if desired.

Steps:

• Combine rice, water, and a pinch of salt in a saucepan; bring to a boil. Stir once with a bamboo rice spatula or thin wooden spoon. Reduce heat to low and cover. Cook until all water is absorbed and rice is tender, about 20 minutes. Let cool.
• Heat vegetable oil in a small saucepan over medium heat; add rice vinegar, sugar, and 1/8 teaspoon salt. Heat mixture until all sugar has dissolved and liquid begins to simmer. Remove from heat and let cool until safe to handle, at least 10 minutes. Fold small portions of the cooled liquid slowly into the cooled rice until the mixture is slightly wet and sticky, but not gooey; you may not need all of the liquid.
• Press excess liquid out of the tofu using a paper towel. Cut tofu into strips.
• Heat olive oil in a small skillet over medium heat. Add tofu strips, onion, and garlic; cook and stir until tofu is golden brown, about 4 minutes per side.
• Mix vegan mayonnaise and sriracha together in a small bowl.
• Lay a sheet of nori, rough-side up, on a sushi mat. With wet fingers, firmly pat a thick, even layer of prepared rice over the nori, covering it completely. Arrange tofu strips, avocado, cabbage, carrots, and cucumber in a line along the bottom edge of the sheet.
• Roll nori and sushi mat over the filling. Remove the mat and wrap the roll with plastic wrap, twisting ends tightly to compress the roll. Refrigerate until set, 5 to 10 minutes. Repeat with remaining nori and filling.
• Remove sushi roll from the plastic wrap, slice into pieces, and top with the sriracha mayonnaise.