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:
- 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
- Press, slice and marinate the tofu in lime juice and beef broth overnight (about half and half mixture).
- 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.
- Simmer rice, stirring often until soft.
- Remove from heat.
- Mix in coconut flakes and allow to cool stirring occasionally to allow the rice at the bottom to cool as well.
- 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).
- Allow oil to gently boil and add tofu slices.
- Fry tofu until light golden brown (darker brown is crispier, lightest is softest).
- Remove from oil and set on paper towel.
- Remove seaweed from package and slightly dampen (softens the seaweed so you can bite through it) then lay it flat on a surface.
- Place a piece of tofu in the center of the seaweed.
- Add a rounded tablespoon of rice onto tofu.
- 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).
- Pull the other end of the wrap over the rice and the sticky end over that.
Try it with a bit of Teriyaki sauce!