Friday, October 5, 2012

VeganMoFo Day 5: Tofu Katsu Musubi

There's a Hawaiian inspired food truck in the Bay Area called Iz It that offers tofu katsu musubi (or doan-fu).  Holy smokes, it's good.  It's so good that I had to figure out how to make it myself.  You probably know that musubi is famously made with grilled Spam.  So, I tip my hat to Iz It for offering such a tasty veggie alternative.

This recipe makes 6 pieces.  I don't think it's absolutely necessary, but using a groovy musubi/sushi mold (available at Asian grocery stores or online) results in nice, uniformly shaped rolls.  The nori komi furikake rice seasoning really adds the flavor here.  You can find it in the Asian section of most grocery stores or online. It's a mixture of seaweed, salt, sugar, and sesame seeds, so you could easily make your own mix too.

  • 3 sheets of roasted nori sheets, cut in half lengthwise
  • 1 package of plain firm tofu
  • 1/2 cup plain flour
  • Egg replacer for 2 eggs (I used Ener-G powder mixed with water)
  • 1 cup panko breadcrumbs
  • Nori komi furikake rice seasoning
  • Steamed sushi rice (1 cup uncooked)
  • Some oil for frying
  1. Cut tofu into 6 rectangles about ½ inch thick (they should match the size of the musubi mold)
  2. Heat oil over medium heat in a large skillet.
  3. Divide flour, egg replacer, and breadcrumbs into 3 shallow bowls.
  4. Dredge each piece of tofu in the flour, dip it into egg replacer liquid, and then coat with breadcrumbs.
  5. Fry on both sides until lightly browned.
  1. Lay down a nori sheet and place the musubi mold base in the center of the sheet.
  2. Into the mold, add a thin layer of warm rice and sprinkle with rice seasoning.
  3. Add a piece of breaded tofu and sprinkle with rice seasoning again.
  4. Top with another layer of rice, cover with the musubi mold lid, and press down.
  5. Lift up the musubi mold base while holding the lid down.
  6. Once the base is removed, lift the lid off (if the rice is too sticky, try sliding the lid off while pressing down…or use a knife to pry it off)
  7. Wrap the nori sheet around the rice and tofu, sealing the edge with water if necessary.

You may have to rinse the musubi mold with warm water if it starts to get too sticky. 

You can cut the rolls into bite-sized pieces or eat them as is.  They're best served when the rice is still warm and the tofu is still crispy.  I think I'll try this with brown rice and a sprinkling of shichimi tōgarashi next time.  The possibilities are endless.  Aloha!