Crispy Tofu with Brown Sushi Rice and Seaweed

Ingredients

• 1 block tofu (drained)
• 1 splash cooking oil
• 1 cup brown sushi rice
• 2 cups water
• 1 splash Mirin
• 1 splash brown rice vinegar
• 1 sprinkle of Aonori Seaweed (or seaweed of your choice)
• 1 sprinkle of Furikake
• 1 pinch shichimi Togarashi
• 1 splash tamari or ponzu dressing
• 1 wedge of lime (optional)

Steps

1. Wash the sushi rice under running water. Add the rice to the pan and bring the water to the boil. Reduce heat, cover with a lid and simmer for 35 minutes. Turn off the heat and allow to steam for a further 10 minutes. If you feel that the water has absorbed, turn off the heat a little earlier rather than burn it to the bottom.
2. Cut the drained tofu into cubes. Fry in a little oil, turning the cubes frequently, until they are crispy. Remove from the oil and place on kitchen paper.
3. Season the sushi rice with a splash of mirin and rice wine vinegar.
4. Place a portion of rice in your bowl. Top with the crispy tofu, a splash of ponzu and a sprinkle furikake, shichimi and seaweed. Enjoy:)