Crispy Tofu Sushi Grain Bowl with Edamame and Pickled Vegetables

Method

1. Rinse sushi rice thoroughly under cold water until water runs clear. Combine with 300ml water in a pot, bring to boil, then reduce heat to low, cover, and simmer for 18-20 minutes until water is absorbed. Remove from heat and let rest covered for 5 minutes.

2. While rice cooks, press tofu between paper towels for 10 minutes to remove excess moisture. Cut into 1cm cubes and season with a pinch of salt.

3. Heat 1 tbsp olive oil in a non-stick pan over medium-high heat. Add tofu cubes in a single layer—listen for the sizzle. Cook without moving for 3-4 minutes until golden and crispy on the bottom, then flip and repeat. Remove and set aside.

4. Julienne the carrot into thin matchsticks. Slice cucumber into half-moons. Combine in a bowl with rice vinegar, 1 tsp honey, and a pinch of salt. Let pickle for 15 minutes, stirring occasionally.

5. Cook edamame according to package directions—typically 4-5 minutes in boiling water. Drain and season with 1 tsp sesame oil and a splash of soy sauce.

6. Make the dressing: whisk together remaining soy sauce, sesame oil, dijon mustard, grated ginger, and 1 tbsp water. Taste and adjust—should be savory with a hint of sweetness.

7. Fluff rice with a fork and divide between bowls. Arrange tofu, edamame, pickled vegetables, and sliced avocado in sections on top. Add a spoonful of wakame salad.

8. Drizzle dressing over the bowl. Garnish with black and white sesame seeds. Serve immediately while tofu retains its crispy exterior.