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Prep time
35 minutes
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Cook time
10 minutes
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Serves
2
Author Notes
Onigirazu is a kind of sandwich made from seasoned rice and nori wrapped around a variety of fillings. Slice and serve this crispy tofu katsu onigirazu for a hearty, flavorful vegan lunch or snack that's as pleasant to look at as it is to eat (and the tofu katsu on its own is really delicious too!) —Esther Choi
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Tofu Katsu Onigirazu
Ingredients
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1/2
block firm tofu
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1/2 cup
flour
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1/2 cup
almond milk
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2 cups
panko bread crumbs
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kosher salt
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freshly ground black pepper
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1 cup
vegetable oil
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2 cups
thinly sliced cabbage
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2 tablespoons
mayonnaise (or plant-based spread)
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1 teaspoon
wasabi paste
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1 teaspoon
salt
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1 tablespoon
sesame oil
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2
sheets nori
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1
mini seedless cucumber, thinly sliced on a bias
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1
red globe radish, thinly sliced
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1/4 cup
tonkatsu sauce
Directions
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Slice tofu into 1/2-inch squares and pat dry with paper towels. Season with salt and pepper, and dredge in flour, then milk, then panko.
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In a skillet on medium high heat, heat vegetable oil and pan-fry the tofu for 2 to 3 minutes on each side until golden brown. Drain on a paper towel.
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In a medium bowl, mix sliced cabbage with mayonnaise or plant-based spread, wasabi paste, salt, and lemon juice.
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Season warm cooked short-grain rice with rice vinegar, salt, and sesame oil, and mix well.
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Place a piece of plastic wrap on a working surface, and put a sheet of nori on top, with the shiny side facing down and with a corner pointing up.
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Evenly spread 1/2 cup of the rice in a thin layer and form into a square shape in the center of the nori sheet.
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Place the shredded cabbage evenly on top of the rice and top with 2 pieces of tofu, half the slaw, cucumber slices, radish slices, and finish with another 1/2 cup of steamed rice.
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Bring the left and right corners of nori sheet towards the center. Fold gently but tightly, wrapping around the layers at the center.
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Bring the bottom and top corners towards the center. Flip around and then firmly wrap in plastic wrap. Set aside and continue with the second one.
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Cut the onigirazu with a sharp knife. Wipe your onigirazu with a wet paper towel before cutting so that the cross-section will be clean.
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Serve with sauce and sprinkle with toasted sesame seeds for garnish.
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