Crispy Tofu Sushi Bowl with Avocado and Edamame
If you're searching for a vibrant and satisfying meal that's not just your average salad, this Crispy Tofu Sushi Bowl will change the way you think about salads & bowls. It's a perfect fusion of Japanese flavors and modern bowl convenience, offering a satisfying crunch and creamy textures in every bite. Whether you're a sushi lover or just looking for a quick, healthy meal, this bowl delivers.
Ingredients
- 1 cup sushi rice
- 1 1/4 cups water
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 block firm tofu, pressed and cut into cubes
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 ripe avocado, sliced
- 1 cup shelled edamame (cooked and cooled)
- 1/4 cup pickled ginger (optional)
- 2 tablespoons soy sauce or tamari
- 2 tablespoons sesame seeds for garnish
- Chopped green onions for garnish
Instructions
- Cook the Rice: Rinse sushi rice under cold water until the water runs clear. Combine rice and water in a rice cooker and cook according to instructions. Once done, mix rice vinegar, sugar, and salt until dissolved and fold into the cooked rice. Let it cool slightly.
- Prepare the Tofu: Coat each tofu cube lightly with cornstarch. In a skillet, heat vegetable oil over medium-high heat. Fry the tofu cubes until golden brown and crispy on all sides, about 6-8 minutes. Remove and drain on paper towels.
- Assemble the Bowl: In serving bowls, add a generous scoop of sushi rice as the base. Top with crispy tofu, sliced avocado, and edamame. Optionally, add pickled ginger on the side.
- Garnish and Serve: Drizzle soy sauce over the top and sprinkle with sesame seeds and chopped green onions. Serve immediately and enjoy the refreshing flavors!
Cook’s tips
- Press the tofu well to remove excess water for extra crispiness.
- Use a non-stick skillet to prevent the tofu from sticking.
- Let the rice cool slightly before assembling so it doesn't wilt the avocado.
- Toast the sesame seeds in a dry pan for a nuttier flavor.
Substitutions
- Use quinoa or brown rice instead of sushi rice for a whole-grain option.
- Swap tofu with tempeh or chickpeas for a different plant-based protein.
- Use tamari or coconut aminos instead of soy sauce for a gluten-free version.
- Replace edamame with steamed green beans or peas if unavailable.
- Add sliced cucumber or carrot for extra crunch.
Storage & reheating
Store components separately in airtight containers in the fridge for up to 3 days. Reheat the tofu in an air fryer or oven to restore crispiness, and serve the rice and toppings cold or at room temperature.
Frequently asked questions
Can I make this gluten-free?
Yes, use tamari or coconut aminos instead of soy sauce, and ensure the rice vinegar is gluten-free.
How do I press tofu without a tofu press?
Wrap the tofu in a clean kitchen towel and place a heavy pan or book on top for 15-20 minutes to remove excess water.
Can I use frozen edamame?
Yes, just cook and cool them according to package instructions before adding to the bowl.
What can I use instead of pickled ginger?
You can omit it or use thinly sliced fresh ginger marinated in rice vinegar for a similar tang.
