Teriyaki Tofu Musubi by Spicebox Kitchen
Yields: 8 musubi
Dr. Shiue is a physician and trained chef who has combined these two passions and runs a culinary medicine program here in the Bay Area, teaching patients, medical staff, and med students the value of #FoodAsMedicine. She believes in delicious food first (just as we do!), eating mostly plants, and finding ways of incorporating healthiest options in the dishes you most care about. Read more about Dr. Shiue here at The Washington Post
A note from Linda about this recipe:
”If you’ve visited the Hawaiian Islands, you’ve probably encountered Spam musubi, which might best be described as Spam sushi. Spam was a main course for the troops during WWII, and the large military presence in Hawaii led to Spam’s widespread local adoption as an inexpensive, shelf-stable form of meat. A Japanese American woman, Barbara Funamura, reportedly created Spam musubi in the 1980s, by placing teriyaki-glazed slices of Spam on top of a block of compressed rice and wrapping the whole thing in a strip of nori (the roasted seaweed used for sushi), to make a portable snack. For a similar taste and appearance, I’ve created this teriyaki-glazed tofu version for a snack that is a pretty good facsimile of the original, with much better nutrition.”
Copyright © 2021. Available from Hachette Go, an imprint of Hachette Book Group, Inc. Photo by Michelle K Min.
Ingredients
1 (10 oz) package Hodo Extra Firm Tofu locate product
2 tbsp low-sodium soy sauce
2 tbsp sugar
1 to 2 tbsp canola oil
Nori sheets
3 cups cooked haiga rice (preferred), brown sushi rice, or mixed rice
Furikake
Special equipment: musubi maker/sushi press (available in Japanese supermarkets or online); you may also shape by hand
Instructions
Slice tofu into ¼-inch-thick pieces that are the size of your musubi maker, about 2 x 3 inches.
Mix together soy sauce and sugar in a small bowl and stir to dissolve.
Heat a large skillet over medium-high heat, then add oil. Add sliced tofu and cook for 2 minutes on each side. Then, pour sauce mixture over tofu. Cook for another 2 minutes on each side, or until crispy and caramelized. Remove from heat and set aside.
To shape with a musubi maker (if using): Cut nori sheets into 1-inch- wide strips and lay them on a flat surface, such as a cutting board. Center musubi maker over nori strip, add about 1/2 cup of rice to center, and press firmly. Remove press and sprinkle furikake on top, then add a prepared slice of tofu. Wrap nori around rice and tofu and seal ends with a dab of water, if needed. Repeat until you have used up all rice and tofu.
To shape by hand: Cut nori sheets into 1-inch wide strips and lay them on a flat surface, such as a cutting board. Top with about ½ cup of rice and press firmly to shape into a 2 x 3-inch rectangle. Sprinkle furikake on top, then add a prepared slice of tofu. Wrap nori around rice and tofu and seal ends with a dab of water, if needed. Repeat until you have used up all rice and tofu.
Eat immediately or wrap tightly in plastic wrap for a portable snack.
