Spicy Tofu Veggie Sushi - Vegan
This tricolored, vegan sushi is made with simple ingredients and perfect for beginners! With crunchy veggies and tofu glazed in a delicious marinade, who knew sushi could be this beautiful and easy to make!
Ingredients
White Rice:
- 1 cup sushi rice , rinsed and drained
- 2 tbsp rice vinegar , or any vinegar
- 2 tsp sugar
- ½ tsp salt
- 1 tsp beetroot , boiled and finely grated for pink rice
Black Rice:
- ½ cup black rice , rinsed and drained
- 1 tbsp rice vinegar , or any vinegar
- 1 tsp sugar
- 1/2 tsp salt
Spicy Tofu:
- ¾ block extra firm tofu , approx 12 oz, pressed and cut into 1/2 inch thick strips
- 3 tbsp corn starch
- 1 tsp ginger garlic paste
- 2 tbsp light soy sauce
- 1 tbsp vinegar
- 1 tbsp sambal hot sauce , or any red chili paste
- 1/2 tsp brown sugar , or maple syrup
- 2 tbsp sesame oil , or any other oil
Sushi:
- 6-8 nori sheets
- 1/2 cup matchstick carrots
- 7-8 green onions , cut lengthwise
- 1 red bell peppers , thinly sliced
- 1 yellow bell peppers , thinly sliced
- 1 green bell peppers , thinly sliced
- 1 avocados , thinly sliced
- 1/4 radish , thinly sliced
- 2 tbsp toasted sesame seeds
- 2 tbsp nanami togarashi chili seasoning
Instructions
Rice:
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Cook your white and black rice according to their package instructions. Once cooked, mix in the vinegar, salt, and sugar.
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Now, divide the white sushi rice in two parts. Mix beetroot to one of the portions to make pink colored rice.
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Let them sit in a covered bowl to cool.
Spicy Tofu:
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Make the sauce by whisking together the soy sauce, brown sugar, ginger garlic paste, vinegar, and sambal hot sauce (or any red chili paste).
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Coat the tofu in corn starch. Then heat some sesame oil in a pan on medium heat and add in the tofu. Cook the tofu for 4-5 minutes untouched. Once a crust has formed, then turn it gently and cook for 1-2 minutes on each side until golden brown.
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Now, add the sauce into the tofu mixture and turn the heat down to low. Let the sauce thicken and once it becomes sticky, coating the tofu, turn the heat off.
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Transfer the tofu onto a separate plate and let it cool.
Sushi:
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Assemble the sushi by placing a nori sheet on a sushi mat. If you don't have the mat, you can place the sheet on greased cutting board and roll it with your hand.
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Dip your hand in water (so that the rice doesn't stick) and spread 2/3 cup of the cooked rice over the nori sheet, leaving about 2/3 of an inch clean on one end.
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Add on your various toppings in a line on top of the rice (bell peppers, spicy tofu, carrots, avocado, radish, green onion, toasted sesame seeds, and nanami togarashi).
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Using your sushi mat (or hands), roll the seaweed tightly over the toppings until it forms a neat roll. Repeat with the remaining ingredients (I ended up with 5-6 rolls depending on how I filled them).
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Slice into 1 inch pieces with a sharp knife and enjoy with some soy sauce, wasabi, and pickled ginger!
Recipe Notes
- If you don't have togarashi seasoning, you can substitute it at home by mixing 1 tsp crushed red pepper, 1/4 teaspoon sesame seeds, and pinch of black pepper.