Ingredients
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For the rice:
s
1 cup sushi rice
w
1 ¼ cup water
r
2 tbsp rice vinegar
s
1 tsp sesame oil
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1 tsp salt
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For the tofu and cabbage:
c
¼ cabbage
s
400 g super firm tofu
D
Drizzle of olive oil
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Salt and pepper to taste
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For the tofu sauce:
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Drizzle of oil
g
3 garlic cloves, minced
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3 tbsp soy sauce, or tamari if gluten free
r
2 tbsp rice vinegar
s
2 tbsp sweetener of choice, I used dates syrup
g
2 tsp gochujang, adjust to your liking
s
1 tsp sesame oil
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For the garnish:
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small bunch fresh cilantro
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1 tbsp sesame seeds
Directions
1
Preheat your oven to 190°C / 375°F.
2
Rinse the sushi rice under cold water until the water runs clear. Transfer to a pot with 1¼ cups boiling water. Cover with a lid, reduce the heat, and cook for about 15 minutes or until the water is absorbed and the rice is fully cooked.
s
1 cup sushi rice
w
1 ¼ cup water
3
While the rice is cooking, thinly slice the cabbage and place it on a parchment-lined baking tray. Crumble the tofu into small chunks with your hands and spread it on the same tray. Drizzle with olive oil, season with salt and pepper, and toss to coat.
c
¼ cabbage
s
400 g super firm tofu
D
Drizzle of olive oil
S
Salt and pepper to taste
4
Bake the cabbage and tofu for 20–25 minutes, or until golden brown and slightly crispy.
5
Once the rice is cooked, season it with rice vinegar, sesame oil, and salt. Use a spatula to gently fold everything together without mashing the rice. Set aside to chill.
r
2 tbsp rice vinegar
s
1 tsp sesame oil
s
1 tsp salt
6
In a small bowl, mix the soy sauce, rice vinegar, sweetener, sesame oil, and gochujang, until smooth.
s
3 tbsp soy sauce, or tamari if gluten free
r
2 tbsp rice vinegar
s
2 tbsp sweetener of choice, I used dates syrup
g
2 tsp gochujang, adjust to your liking
s
1 tsp sesame oil
7
In a pan over medium heat, heat a drizzle of oil and sauté the minced garlic for about 30 seconds until fragrant. Lower the heat and pour in the sauce. Stir and let it simmer for a minute.
D
Drizzle of oil
g
3 garlic cloves, minced
8
When the cabbage and tofu are ready, add just the tofu to the pan with the sauce. Stir well and cook for 2 more minutes to coat the tofu in the sauce.
9
To assemble, add a scoop of seasoned rice to a bowl. Top with the roasted cabbage and saucy tofu. Finish with fresh cilantro and sesame seeds. Enjoy!
s
small bunch fresh cilantro
s
1 tbsp sesame seeds
