Tofu Musubi Recipe • 5★ • 1 hr

Preparation

• Step 1Open and drain the package of tofu and set aside the plastic carton. Place tofu on an upturned plate and put it in the sink. Top with another plate and place a heavy can or book on top to press the liquid out of the tofu.
• Step 2Meanwhile, add rice to a medium pot with a lid and cover with cold water. Rinse and drain the rice twice, or as needed until the water runs clear when drained. Add 1 ⅓ cup water to the rinsed rice and bring to a simmer over medium-high heat. Once simmering, cover, lower heat to medium-low and cook undisturbed for 10 minutes. Turn off the heat but leave the lid on for 5 more minutes before uncovering the pot, fluffing the rice and allowing it to cool a bit.
• Step 3While the rice cooks, make the sauce: Combine the soy sauce, mirin, brown sugar, ginger and garlic powder in a bowl and stir it until the sugar is mostly dissolved.
• Step 4Add the oil to a medium cast-iron skillet over medium heat. Transfer the drained tofu to a cutting board and cut it in half crosswise. Cut each half into three ½-inch rectangles, then carefully place each piece into the hot skillet. Cook the tofu until browned on one side, about 5 minutes, then flip carefully. (Try not to let them break, but it’s okay if they do.) Cook pieces for 5 more minutes, flip them again, then pour in the sauce. Simmer tofu undisturbed until the liquid thickens slightly, 6 to 8 minutes, flipping once halfway through. Turn the heat off and let the tofu cool in the skillet.
• Step 5To assemble the musubi, remove the plastic seal from the tofu carton and discard. Using scissors, cut the carton in half crosswise, then cut ½-inch off of one of the cut sides so that one half is shorter than the other. Nest the shorter half into the longer half, and tape it together if you’d like, to create a musubi mold that is roughly 4-inches x 2 ½-inches. Line the musubi mold with plastic wrap.
• Step 6Tear both of the nori sheets in thirds, along the grain (the faint parallel lines), to make 6 ribbons that are approximately 7 ½-inches x 3-inches. Place one ribbon into the lined musubi mold so that the ends hang over the edges a bit. Scoop ⅓ cup rice into the mold and, with damp fingers, press it into the corners. Place one piece of tofu onto the rice, then fold the nori ribbon over the tofu to create a seal. Use the overhanging plastic wrap to firmly press down on the musubi, then remove it from the mold and move to a serving plate. Continue with remaining ingredients until all 6 musubis are assembled.
• Step 7Pour 2 tablespoons water into the skillet with the remaining sauce and heat over medium, stirring occasionally, until it begins to simmer. Pour sauce into a small bowl.
• Step 8Serve musubi at room temperature alongside the pan sauce and sliced pineapple for dipping if you’d like.

Private Notes

I've been making something very similar to this for a while now, and it's such a great portable food for hiking or other adventures! My only suggestions for anyone looking to tweak the recipe would be to add seasoned rice vinegar to the rice to make it more like a sushi rice, and to add a layer of furikake (rice seasoning) between the rice and the tofu when assembling.

I’m sorry this is genius? Using the tofu container to shape musubi?

Incredible! Incredible new version of musubi.

I think it tastes better than any “authentic” version. And it’s healthier as well!

Using the 1/2 sized tofu containers means you don't have to cut the mold down to size. Yum!

This was great, and pretty easy. I have tried a few different vegetarian musubi and this is the best one so far, and only needs the things I had in my kitchen already.

Loved the tips about making sure to wait for the rice to cool a bit, using a little rice vinegar on the rice and furikake between the rice and tofu. Will be making this frequently. I’m a flexitarian and often cheat with spam musubi and will be happy to have an alternative now!

Followed recipe exactly. My 6 year old loved these.

Sauce is very sweet. Fun to make.