I went grocery shopping yesterday and had on my list the ingredients to make vegetarian sushi. I’m not a vegetarian, but since I am pregnant I want to avoid raw fish and also ready-made sushi due to the risk of listeria. So I set out to make my own. However, my store didn’t have nori (I know I’ve seen it there before!)! I kept all the fresh ingredients already in my cart anyway and decided to do something else with them.
I made up this recipe completely on my own, and while it could probably use a few tweaks, I thought it was quite nice! What I came up with were tofu “fingers” (fingers, meaning that I cut the tofu into long slices) marinated in soy sauce, ginger and garlic, then coated in panko bread crumbs and baked in the oven. The fried rice is long grain white rice (of the instant variety!), garlic, onion, fried egg, carrots, peas, broccoli, cauliflower and green onion.
I’ll go ahead and post the recipe, but I don’t have exact amounts. This is pretty much close to how I made it, though.
Panko-Encrusted Tofu With Fried Rice
Serves approximately 3
1/4 cup reduced-sodium soy sauce
1/4 teaspoon ground ginger
1 clove garlic, minced
7 ounces extra firm tofu, drained and cut into 6 fingers
1/2 cup panko bread crumbs
1 tablespoon vegetable oil
1/2 medium onion, chopped
1 clove garlic, minced
1 1/2 cups cooked rice
1/3 cup frozen peas and carrots (purchased in the same bag)
1/3 cup frozen chopped broccoli and cauliflower (purchased in the same bag)
1 scrambled egg
2 green onions, sliced
dash reduced-sodium soy sauce
For marinade, mix soy sauce, ginger and garlic in a ziploc bag and gently toss in the tofu fingers to coat. Let sit in the bag in refrigerator at least 30 minutes.
Using a clean ziploc bag, pour in panko bread crumbs. Remove tofu fingers from marinade and gently toss them in the bread crumbs to evenly coat.
Place tofu fingers on a baking sheet and bake at 400F for 20 minutes or until crunchy and golden brown.
For fried rice, heat oil in a frying pan over medium heat; add onion. Cook until onion turns transparent. Add garlic and cook one minute longer.
Add cooked rice, scrambled egg, peas and carrots, and broccoli and cauliflower. Heat through – I think I cooked this about 10 minutes.
Pour in a tiny dash of soy sauce and stir to evenly distribute. Add green onions. Serve with tofu fingers.
And there you have, I believe, a nice very vegetarian dinner! :)