Miso Maple Tofu Sushi Bowl
This vegan recipe features crispy tofu coated with a flavorful miso-maple glaze, served in a deconstructed vegan sushi bowl. Featuring sushi rice, avocado and cucumber often found in sushi rolls, this bowl satisfies your sushi craving with a simple recipe that will please even picky eaters. Serve it for lunch, dinner or anytime!
This recipe comes to us from Chick Please.
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Prep time: 30 minutes
Cook time: 30 minutes
Ingredients:
- 1 block firm tofu
- 4-5 tbsp. cornstarch
- 1 tbsp. sesame oil
- 1 tbsp. miso paste
- 1 tbsp. maple syrup
- 2 tbsp. light soy sauce
- 2-3 tbsp. sriracha or chili paste of choice
- 2 large cloves garlic, minced
- 1 thumb ginger, minced
- Salt, to taste
- 1 avocado
- 1 Persian cucumber
- 1/2 cup sushi rice
Optional toppings:
- Pickled ginger
- Fried onions
- Wasabi
- Nori strips/Furikake
Directions:
1. Cook sushi rice according to package instructions. Allow to cool.
2. Cut avocado into slices. Cut cucumber into cubes or peel into ribbons.
3. Slice tofu into slabs and press with a paper towel and heavy object to drain all liquid. Cut into cubes/nuggets.
4. Thoroughly coat tofu cubes with cornstarch. Shallow fry for 5-10 minutes, stirring occasionally, until golden brown and crispy on all sides. Transfer to a cooling rack or plate with a paper towel.
5. Add sesame oil, miso paste, maple syrup, soy sauce, sriracha, garlic and ginger to a saucepan on medium heat and stir until the garlic and ginger are cooked through.
6. Add tofu nuggets to sauce and stir to combine until sizzling. Add salt to taste.
7. Plate your sushi bowl with rice, cucumbers, avocados, and a heaping serving of tofu.
8. Add any additional toppings you’d like. Enjoy!