Sushi Time

Okay, I've been going a little crazy with tofu lately - I know. But there are so many things that you can do with it especially with the fatfree vegan recipe that I just used in my breakfast bento. I found that when you start the tofu omelette off in a cold pan and keep the lid on until the top solidifies - it's very similar to egg sheets used for kyaraben. They didn't turn out as smooth as normal egg sheets but I think that was because I didn't use silken tofu.

Finn's Face:
1/2 block of Tofu (of your choice)
1/2 tbl Tahini
1 tbl Cornstarch
1 tbl Beet Juice
1/4-1/2 tsp Paprika
1/2 tsp Iodized Salt

Jake's Face:
1/2 block of Tofu (of your choice)
1 tbl Cornstarch
1 tbl Water
1/4 cup of Nutritional Yeast
1/2 tsp Turmeric (I didn't have this)
1/2 tsp Iodized Salt

For Jake's face I had actually only used a fourth of a package of tofu, so if you follow the recipe exactly you may need to split it up into two batches. After you oil your medium-sized non-stick pan, spread in your tofu mixture and make it as round as possible and as smooth and even on top as possible. Turn on the heat and quickly put on a (hopefully clear) lid on top. Check it every so often and once the top solidifies, turn off the heat and remove the lid and use a rubber spatula to carefully scrape around the sides. Turn it upside down on a plate until it cools then pat it down once corrected.

Cut out and place on top of sushi rice and decorate with nori, soy cheese, carrots and sriracha as you like.

Enjoy!

Signed,

<3 Bou Shin <3

Sushi Quest Part 2

Some of this is nontraditional sushi and some of it is less-commonly seen sushi. But either way you want it, don't you? You want that sticky rice in your mouth topped with that tofu and mirin - you want that tasty little nublet of tea-smoked "duck". Am I right? I'll just start with the tofu lovin's.

Vegan Tamago Sushi:

1/4 block of Extra Firm Tofu (frozen for 3 days)

1/2 tsp of Turmeric

1/4 tsp Iodized Salt

Granulated Sugar (Optional

A dash of Mirin and Black Pepper

Sushi Rice

After squeezing out your tofu, cut off the corners to make it more oval, make it into thick slices and then added it to a heated pan with some oil. Let it crisp up and add the other ingredients, being especially careful with the mirin. You may even want to add it after it is fully cooked. Prepare your sushi rice and shape it to fit the large piece of tofu. Wrap a thick nori belt around it and place to the side. With the leftover pieces you can make the next sushi.

Tamago Ball Sushi:

Leftover Tofu Pieces

Salt, Pepper, Mirin and Sugar

1/4 tsp of Turmeric

Sushi Rice

Rip the tofu up with your hands and add it to the pan. Make sure to rip it up further with a spatula or whatever you choose to use for this situation. Let them crisp up and then place it into a piece of plastic wrap. Put about a tablespoon of sushi rice into it and form it into a ball. Pull it down and try to make it as round as possible. Set the to side and make the rest of the sushi.

The other sushis were easy and require no recipe. The one in the middle is thinly-sliced tea smoked "duck" on top of rice, the other is steamed asparagus and the one in the background is lightly cooked (reconstitued) dried shiitake mushrooms with a bit of mirin and soy sauce.

Enjoy!

Signed,

<3 Bou Shin <3