Spicy vegan tofu Adobo Musubi
A Hawaiian staple meets a Filipino staple in this recipe from the Filipino blogger Sage + citrus + onyx. Eat alone as a hearty hand meal or combine with a spicy cucumber salad for a full meal.
What you need:
1 package (15 ounces) of extra firm tofu
½ cup of soy sauce
½ cup apple cider vinegar
¼ cup of olive oil
5 cloves of garlic, crushed
8 bay leaves
1 teaspoon whole black peppercorns
2 cups of sushi rice
3 tablespoons rice vinegar
4 sheets of nori
What you are doing:
- Preheat the oven to 400 degrees. Cut the tofu into ¼-inch plates, making a total of 7.
- Put the tofu, soy sauce, vinegar and olive oil in a square baking dish. Add garlic, bay leaves, and black peppercorns. Make sure the liquid covers the bay leaves so they don’t burn.
- Bake for 30 minutes and then leave to marinate in the refrigerator overnight. Keep the marinade.
- Cook the sushi rice according to the instructions on the packet and stir in rice vinegar. Cut each nori sheet in half to make pieces that are the length of the musubi press.
- Place the musubi press in the middle of the nori half. Add rice, fill ⅓ of the press and then press firmly. Place tofu on top of the rice, cut off if necessary. Cover the tofu with rice and fill to the top of the pan. Then press firmly and moisten nori with water with your fingertips. Remove the mold and fold the nori over the rice. Serve with reserved marinade for dipping.
Photo credit: Maureen Eppler