Baked Tofu Pouch Sushi
Multigrain rice tossed with diced konjac, carrots, and green beans, stuffed into tofu pouches, topped with shredded cheese, and baked. Served with pickled ginger as a low-calorie baked sushi.
Ingredients
Salt (for blanching)
1 tsp
White vinegar
20 ml
Sugar
1 tsp
Salt
1/2 tsp
Konjac cubes (blanched in salted boiling water, then cut into small cubes)
as needed
Carrots (blanched in salted boiling water, then cut into small cubes)
as needed
Green beans (blanched in salted boiling water, shocked in ice water, drained, and cut into small cubes)
as needed
Multi-grain rice (first mixed with the seasoning sauce)
1 bowl (about 180 g)
Fried tofu pouches (stuffed with the mixed rice)
as needed
Sweetened black beans (placed on top)
as needed
Shredded cheese (sprinkled on top)
as needed
Pickled vinegar ginger (served alongside)
as needed
Instructions
1
Prepare Konjac and Carrots
Blanch the konjac cubes and carrots separately in salted boiling water, then remove and cut into small cubes. Set aside.
2
Prepare Green Beans
Blanch the green beans in salted boiling water, then shock in ice water. Drain well and cut into small cubes. Set aside.
3
Make the Sauce
In a pot, combine the seasonings B. Bring to a boil over high heat, then reduce to low heat and simmer until the sugar dissolves to form the sauce. Set aside.
4
Mix the Rice
First toss the multi-grain rice with the sauce from step 3 until evenly coated, then fold in the konjac cubes, carrots, and green beans.
5
Stuff and Arrange
Stuff the rice mixture from step 4 into the fried tofu pouches. Arrange them on a baking tray, top each with sweetened black beans, and sprinkle with shredded cheese.
6
Bake Until Golden
Bake in a preheated oven for about 15 minutes, until the cheese melts and turns golden. Serve with pickled vinegar ginger on the side.
