Ingredients with Measurements:
- 1 block of firm tofu (14 oz)
- 2 cups of sushi rice
- 2 cups of water
- 1/4 cup of rice vinegar
- 2 tablespoons of sugar
- 1 teaspoon of salt
- 10 pieces of tempura shrimp
- 1/4 cup of soy sauce
- 1/4 cup of mirin
- 1 tablespoon of sugar
- 1/4 cup of cornstarch
- 1/4 cup of water
- 1/4 cup of panko breadcrumbs
- Vegetable oil for frying
- 10 sheets of nori seaweed
Special equipment needed:
- Rice cooker
- Deep fryer or large pot for frying
- Rolling mat
Step-by-step instructions:
1. Rinse the sushi rice in cold water until the water runs clear. Drain the rice and add it to the rice cooker with 2 cups of water. Cook the rice according to the instructions of your rice cooker.
2. In a small saucepan, heat the rice vinegar, sugar, and salt over low heat until the sugar dissolves. Set aside.
3. Once the rice is cooked, transfer it to a large bowl and add the vinegar mixture. Mix well and let it cool to room temperature.
4. Cut the tofu into 10 rectangular pieces and pat them dry with paper towels.
5. In a small bowl, mix the soy sauce, mirin, and sugar to make the dipping sauce.
6. In another bowl, mix the cornstarch and water to make a batter.
7. Dip each piece of tofu in the batter and then coat it with panko breadcrumbs.
8. Heat the vegetable oil in a deep fryer or large pot to 350°F.
9. Fry the tofu pieces until they are golden brown and crispy. Drain them on paper towels.
10. Cut the tempura shrimp in half lengthwise.
11. Cut the nori sheets into 10 rectangular pieces.
12. Wet your hands with water and take a small amount of sushi rice. Form it into a ball and flatten it into a rectangle.
13. Place a piece of tofu on top of the rice rectangle.
14. Place a piece of tempura shrimp on top of the tofu.
15. Fold the rice around the tofu and shrimp to form a rectangle.
16. Wrap the nori sheet around the rice rectangle and press it gently to seal it.
17. Repeat the process with the remaining ingredients.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Frying temperature: 350°F
Serving size:
10 pieces
Nutritional information:
Calories: 305
Fat: 8g
Carbohydrates: 47g
Protein: 13g
Sodium: 740mg
Substitutions for ingredients:
- You can use any type of tofu you prefer.
- Instead of tempura shrimp, you can use other types of tempura or omit it altogether.
- Instead of nori seaweed, you can use soy paper or omit it altogether.
Variations:
- You can add avocado or cucumber to the filling.
- You can use different types of dipping sauce, such as sweet chili sauce or ponzu sauce.
Tips and tricks:
- Make sure to pat the tofu dry before dipping it in the batter to ensure it sticks well.
- Use a rolling mat to help you wrap the rice around the filling.
- Wet your hands with water to prevent the rice from sticking to your hands.
Storage instructions:
Store the leftover Tofu Tenmusu in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the Tofu Tenmusu, wrap it in a damp paper towel and microwave it for 30 seconds to 1 minute.
Presentation ideas:
Arrange the Tofu Tenmusu on a platter and garnish it with sliced green onions and sesame seeds.
Garnishes:
Sliced green onions and sesame seeds.
Pairings:
Serve the Tofu Tenmusu with miso soup and a side of edamame.
Suggested side dishes:
Miso soup and edamame.
Troubleshooting advice:
- If the batter is too thick, add more water.
- If the rice is too sticky, wet your hands with water or add more vinegar to the rice.
Food safety advice:
- Make sure to cook the rice and tofu thoroughly.
- Use a thermometer to ensure the oil is at the correct temperature for frying.
Food history:
Tenmusu is a popular snack in Japan, especially in the Nagoya region. It is typically made with rice and tempura shrimp, but this recipe adds a twist by using tofu instead.
Flavor profiles:
The Tofu Tenmusu is savory, crispy, and slightly sweet from the dipping sauce.
Serving suggestions:
Serve the Tofu Tenmusu as an appetizer or snack. It is also a great addition to a bento box.
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Region: Japanese