Human Bean on a budget

Mukimame Sushi Bowl with Soft Tofu

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This is another version of my sushi bowl, served cold and with the BEST sauce ever. If you like a crispier tofu, you can try the tofu in my Mango Sushi Bowl with Baked Tofu, or for a version with no soy sauce, try my Crispy Tofu Protein Snack!

The Sushi Ingredients

  • 2.50 cup, Medium Grain White Calrose Rice
  • 1/3 cup of Seasoned Rice Vinegar, plus 5 tbsps more for the tofu
  • 2 whole seedless cucumber
  • 2 cups cooked mukimame (shelled edamame)
  • 1/2 a bag (10.5 oz ea.) of Matchstick Carrots, or 5 oz of carrots, chopped into matchsticks.
  • ¾ cup reduced sodium soy sauce
  • 1 tbsp toasted sesame oil
  • 4 garlic cloves, minced
  • 21 oz of extra firm tofu (1.5 containers usually)
  • ½ tsp honey or maple syrup
  1. Prepare your sushi: press the sushi for at least 30 mins, then slice it into cubes.
  2. In a bowl with a lid, combine the 5 tbs of seasoned rice vinegar, soy sauce, minced garlic, and honey/maple syrup. Marinate for at least an hour, or overnight.
  3. Drain the marinade from the tofu.
  4. Heat 1 tbsp of toasted sesame oil on medium-high heat in a large skillet, then fry the tofu until golden brown on all sides, turning as needed.
  5. Prepare your sushi rice: rinse the rice in cold water for 2 minutes,or until the water runs clear. Drain.
  6. Cook your sushi rice according to your package, depending on the rice the instructions for ideal sushi rice will vary.  I usually rinse my rice a few times, until the water is less cloudy, then I add it to a pot with 3 cups of water and bring to a boil. I lower the heat to simmer and cook with a lid for 12-15 minutes, until the water is gone and the rice is tender. Then I let it sit covered for 10 more minutes, off the heat.
  7. Put the rice in a large mixing bowl and drizzle it with the rice vinegar. Gently fold the rice with a spatula or wooden spoon, careful not to smash it. 
  8. Cover the bowl with a damp towel and let it cool until it reaches room temperature.
  9. Cut the cucumber into cubes.
  10. Serve the rice in a bowl with the cooked mukimame, cucumbers, carrots and tofu. Drizzle the yum yum sauce on top

Yum Yum Sauce Ingredients

  • 2 tablespoons (227g), Plain Nonfat Greek Yogurt
  • 1 tbsp & 1 teaspoon Mirin
  • 1/2 tablespoon, Melted Butter (Salted)
  • 1/2 tsp, Garlic powder
  • 1/2 tsp, Spices, paprika
  • A pinch Cayenne Pepper (Ground
  • ½ tsp, Granulated sugar
  • 3 tablespoons cup (8 fl oz), Water
  • 1 Tbsp &1 teaspoon (15 ml), Seasoned Rice Vinegar
  • 0.33 cup(s), Light Mayo
  1. Combine all the ingredients, and you have your Yum Yum sauce.

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