Tofu Katsu Onigirazu

DESCRIPTION

Delicious onigirazu (Japanese rice sandwich) filled with crunchy baked tofu katsu, homemade teriyaki sauce, thinly sliced lettuce and carrot.

INGREDIENTS

Tofu katsu

• 250g firm tofu
• 2 tbsp cornstarch
• 40g bread crumbs
• 1/4 tsp salt
• 1 egg, beaten
• Cooking spray

Teriyaki Sauce

• 60ml reduced-sodium soy sauce
• 80ml water
• 1 tbsp cornstarch
• 4 tbsp monk fruit sweetener
• 1/4 tsp garlic powder
• 1/4 tsp ginger powder

Other ingredients

• 400g cooked sushi rice
• 2 lettuce leaves, finely sliced
• 1/2 carrot, julienned
• 2 sheets nori (seaweed)

INSTRUCTIONS

Make teriyaki sauce

1. Add all ingredients for the sauce into a skillet and mix well.
2. Turn stove on to medium-high heat and cook until sauce reaches a boil. Reduce heat to medium and stir continuously for 5-6 minutes or until the sauce thickens to desired consistency.
3. Remove from heat and let cool complete before using or storing.

Make tofu katsu

4. Preheat oven to 220°C / 425°F.
5. Line a baking tray with aluminum foil. Spray the surface of the foil lightly with cooking spray.
6. Drain tofu and cut into 0.5 inch slices. Pat dry with paper towels.
7. Prepare three bowls. Place cornstarch in the first one, beaten egg in the second one, and breadcrumbs and salt in the third one.
8. Pick up a slice of tofu and coat it in cornstarch, then in the egg, then finally in the breadcrumbs. Press down firmly to help the breadcrumbs adhere. Transfer to baking tray.
9. Repeat for the rest of the tofu slices.
10. Spray the crumbed tofu lightly with cooking spray, then transfer to oven. Bake for 10 minutes, flip, then bake for 5 more minutes.

Assemble

8. Place a sheet of seaweed, with a corner pointing upwards, on a clean bench or large chopping board.
9. Evenly spread rice in a thin layer in a square shape in the centre of the seaweed. Press down gently to compress the rice a little. You can wet your hands slightly with water to prevent rice from sticking to your hands.
10. Add lettuce, then tofu katsu, then carrot and teriyaki sauce on top.
11. Add another layer of rice on top. Try to keep the square shape.
12. Fold each side of the seaweed sheet in towards the center gently but firmly to ensure everything will stay in place.
13. Flip the onigirazu over and let rest for 5 minutes before cutting into halves.
14. Repeat for the second onigirazu.

NOTES

• Get creative with your fillings! Feel free to replace tofu with anything else you like. Eggplant or meaty mushrooms such as portobello mushroom would be great in this as well.
• Teriyaki sauce can be made ahead and kept in the fridge for 7-14 days.
• You may replace monk fruit sweetener with any other sweetener of choice.

© Chloe Ting Recipes – https://chloeting.com/recipes/tofu-katsu-onigirazu