Home » Asian Style » Lime & Coconut Tofu Musubi

Lime & Coconut Tofu Musubi

Lime & Coconut Tofu Musubi

My partner in crime, Bre, loves Spam Musubi.  Especially the way I make it.  I, on the other hand, hate Spam with a passion!  Both taste and consistency grosses me out.  After the successful try and fried tofu the other night, I thought perhaps I could take another swing at it and see what I could create.  Well!  I marinated the tofu in a lime and beef (vegan) broth overnight, made some amazing coconut rice and wrapped it all nicely with some seaweed.  It was just amazing!  Here’s my recipe:

Ingredients:

  • 1 cup Jasmine rice
  • 1 can Coconut Milk
  • 1 cup Coconut flakes
  • 1 package of extra firm tofu
  • lime juice
  • Vegan beef broth
  • Seaweed wraps
  • Oil for frying

Directions:

  1. Press, slice and marinate the tofu in lime juice and beef broth overnight (about half and half mixture).
  2. In a sauce pan, bring coconut milk to a gentle boil before adding the rice.  Hint:  If the rice absorbs the milk before its finished cooking, slowly add boiling water until the mixture is thin enough to continue cooking.
  3. Simmer rice, stirring often until soft.
  4. Remove from heat.
  5. Mix in coconut flakes and allow to cool stirring occasionally to allow the rice at the bottom to cool as well.
  6. In a skillet, add about 1 inch deep (barely enough to cover your tofu slices) and 1/3 lime juice (if you like it tart, add more lime as the rice does take the bite out of it).
  7. Allow oil to gently boil and add tofu slices.
  8. Fry tofu until light golden brown (darker brown is crispier, lightest is softest).
  9. Remove from oil and set on paper towel.
  10. Remove seaweed from package and slightly dampen (softens the seaweed so you can bite through it) then lay it flat on a surface.
  11. Place a piece of tofu in the center of the seaweed.
  12. Add a rounded tablespoon of rice onto tofu.
  13. Pull one edge over the rice and allow it to sit for a few seconds before pulling it back (this allows that end of the seaweed to become sticky and will hold your wrap together).
  14. Pull the other end of the wrap over the rice and the sticky end over that.

Try it with a bit of Teriyaki sauce!

Advertisements