Teriyaki Tofu Sushi Burrito Recipes

TERIYAKI TOFU SUSHI BURRITO RECIPE

Steps:

• Rinse the rice with fresh water 3 - 5 times. Place the rice and 2 cups of water in a pot and bring to the boil. Reduce the heat to low and cover.
• Cook for 15 minutes then remove the pot from the heat. Don't open the lid, allow the rice to steam for a further 10 minutes.
• While the rice is cooking, combine the vinegar, sugar and salt until dissolved.
• After 10 minutes of steaming, spread the rice out on a large platter and gently turn it while pouring the seasoning over. Be careful with sushi rice, you don't want to squish or break the grains!
• Slice the tofu into sticks and place in a ziplock bag with 2 tablespoons of the cornstarch. Shake. Heat a large pan over medium-high heat and add the oil. Fry the tofu, flipping the pieces around so that they are all cooked to golden brown.
• While the tofu fries, combine the soy sauce, mirin, sugar, ginger and garlic in a bowl. Combine the remaining ½ tablespoon of cornstarch with the water and add it to the sauce.
• Once the tofu is fried on all sides, pour over the sauce and allow to simmer, stirring with the tofu, until thickened and the tofu is coated on all sides.
• Lay one piece of nori in front of you, shiny side down. Keep a small bowl of water beside you to wet your fingers while gently spreading the rice over the nori (don't squish or pat the rice onto the nori, you'll break the grains!). Keep a bit of space and the bottom and top to seal the nori together after rolling.
• Lay down rows of the tofu and your fillings of choice. Fill it as fat as you dare, but remember you'll have to close it. Roll it up from the bottom, using your fingers to hold the fillings in place. You can use a sushi mat, but it's just as easily done by hand. Wet the top of the nori and press gently to seal.
• If you find that it's too full to seal, slip a second sheet of nori under the seam and double roll it. Wrap it in paper or foil to keep the fillings from squishing out when you eat it and slice it in half. Continue with the remaining sushi burritos.

GRILLED TERIYAKI TOFU BOWLS

Steps:

• Slice tofu into 4 thick slices. Marinate in 1/3 cup of teriyaki sauce while you prepare the vegetables.
• Cut bell pepper into 4 wedges; remove core and seeds. Cut ends off zucchini, then cut each zucchini in half lengthwise. Slice pineapple into 4 wedges. Cut onion into quarters. Place vegetables and pineapple onto a large platter. Brush with olive oil and season vegetables with salt and pepper.
• Preheat an outdoor grill for medium-high heat and lightly oil grate.
• Grill onions for 4 minutes, turning halfway through. Add bell pepper, zucchini, and pineapple to the grill and continue grilling, turning occasionally, until done to your liking, 8 to 10 minutes. Remove to a platter as each item finishes cooking, and cut into bite-sized pieces when cool enough to handle.
• Remove tofu from the marinade. Lightly oil the grate and grill 2 to 3 minutes per side.
• Divide hot rice between 4 bowls. Top with grilled vegetables, pineapple, and tofu. Drizzle with remaining 1/3 cup teriyaki sauce. Sprinkle with sesame seeds and serve.