COCONUT TEMPURA TOFU SUSHI WITH QUINOA RICE #vegetarian #healthydinner

COCONUT TEMPURA TOFU SUSHI WITH QUINOA RICE #vegetarian #healthydinner

This Coconut Tempura Tofu Sushi with Quinoa Rice formula is a solid, vegan sushi that fish-sweethearts and veggie lovers will both love!

I love conventions. What's more, perhaps it's simply the Type An in me that furtively truly cherishes structures and request. Or on the other hand possibly I just truly love pizza. Since when I arrived in Holland 9 months prior, I started pizza Friday's. However, at that point the beau tulip-man dropped the way that he doesn't care for pizza on me, and all structure almost vacated the premises. Be that as it may, pizza was immediately supplanted by sushi Friday's, and things haven't been more delicious (or more $$$$) since. That is until this Coconut Tempura Tofu Sushi.

Today we're moving up the Coconut Tempura Tofu Sushi from Vegetarian Sushi Secrets, utilizing quinoa rice rather than sushi rice! It's an extremely adjustable sushi formula, so utilize whatever sushi rice variety suits your extravagant (she has numerous sorts of sushi "rices" in the cookbook), or anything that fillings you're feeling.

Also Try Our Recipe : CHINESE CHIVE POCKETS (韭菜盒子)

COCONUT TEMPURA TOFU SUSHI WITH QUINOA RICE #vegetarian #healthydinner

INGREDIENTS
Quinoa Rice*

  • 1 1/4 cup uncooked rinsed quinoa
  • 1 1/2 cup water
  • 1/3 cup rice vinegar
  • 2.5 Tbsp honey or sorghum syrup
  • 1/2 Tbsp sugar
  • 1 tsp salt

Tofu

  • 4 oz firm tofu 115 g
  • 1/2 cup flour
  • 1/2 cup cornstarch + more for dusting
  • 1/4 tsp salt
  • 1 cup cold carbonated water
  • Handful of ice cubes
  • 4 Tbsp unsweetened shaved coconut
  • 4 Tbsp panko breadcrumbs
  • Oil for frying
  • Odds and Ends
  • 4 4×7-inch nori sheets 10×18 cm
  • 1/2 cup thinly sliced cabbage
  • 1/2 of a carrot thinly sliced
  • 1 green onion sliced lengthwise
  • 1/2 avocado thinly sliced lengthwise

Curry Mayo***

  • 1/2 cup mayonnaise
  • 1/2 tsp minced garlic
  • 1 1/2 tsp Madras curry powder**
  • 1/4 tsp chili garlic paste
  • Pinch of cayenne pepper
  • Salt and pepper to taste

INSTRUCTIONS
Quinoa Rice

  1. Combine quinoa and water in a medium saucepan and bring to a boil. Reduce heat and simmer for 15 to 20 minutes. Quinoa should be just a tad undercooked and not quite transluscent.
  2. While quinoa cooks, whisk together vinegar, honey, sugar, and salt.
  3. Spoon cooked quinoa onto a large cutting board and drizzle on half of the dressing. Toss together, add the rest, and toss again. Spread quinoa into a thin layer and let it cool for 10 minutes. Gently turn it over and let it cool for 5 more minutes. Transfer to a large non-metal bowl, cover with a damp cloth, and set aside.

Tofu

  1. Press excess moisture out of tofu by placing it between a few layers of paper towels and setting a heavy pan on top. Set aside.
  2. Heat 1 inch (2.5 cm) of oil to 350 degrees F (175 C) in a large pan or wok (if you don’t have a thermometer, drop a touch of batter in. If it sizzles right away, it’s ready)
  3. To a medium bowl add flour, cornstarch, salt, and carbonated water, stirring just until mixed. Gently stir in ice cubes, coconut, and breadcrumbs.
  4. Pat dry the tofu and cut into chopstick wide lengths. Dust with cornstarch, shake off the extra, then dip into the coconut batter. Coat well and transfer to the oil. Cook until golden brown on all sides, about 2 minutes per side. Set cooked tofu on a wire rack.

Sushi

  1. Set a sheet of nori on a bamboo rolling mat, rough side facing up. Spread about 3/4 cup (150 g) of the quinoa rice onto the bottom 3/4 of the nori. Lay 1/4 of the tofu horizontally across the center of the rice, followed by 1/4 each of the cabbage, carrot, green onion, and avocado. Optionally sprinkle with peanuts.
  2. Slide your thumbs under the mat and use your fingers to hold fillings in place as you roll, tucking the fillings tightly under the fold. Roll up, gently shape if needed, and set sushi roll seam side down.
  3. Let rest a few minutes before cutting into 5 pieces with a sharp, slightly wet knife. Repeat to make 3 more rolls
  4. Serve fresh with curry mayo (mix together all “Curry Mayo” ingredients”.

NOTES
*You can definitely just use normal sushi rice instead of the quinoa.
**Madras is a spicy Indian curry powder. If you don’t have it (I didn’t), just go with regular curry powder.
***For vegan option, just go with soy sauce.

For more detail : bit.ly/2QrTmE6

Read More Our Recipe : BBQ Ranch Pasta Salad

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