Tofu Musubi Recipe
Step 1. Open and drain the package of tofu and set aside the plastic carton.
- 1 (14-ounce) package extra firm tofu, in a plastic carton
- 1 cup short-grain white rice
- 1 ⅓ cups water
- ¼ cup soy sauce
- ¼ cup mirin
- 1½ tablespoons light brown sugar
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
- 3 tablespoons vegetable oil
- 2 (7½-by-9-inch) nori sheets
- ½ fresh pineapple, peeled, cored and sliced (optional)
- Open and drain the package of tofu and set aside the plastic carton. Place tofu on an upturned plate and put it in the sink. Top with another plate and place a heavy can or book on top to press the liquid out of the tofu.
- Meanwhile, add rice to a medium pot with a lid and cover with cold water. Rinse and drain the rice twice, or as needed until the water runs clear when drained. Add 1 ⅓ cup water to the rinsed rice and bring to a simmer over medium-high heat. Once simmering, cover, lower heat to medium-low and cook undisturbed for 10 minutes. Turn off the heat but leave the lid on for 5 more minutes before uncovering the pot, fluffing the rice and allowing it to cool a bit.
- While the rice cooks, make the sauce: Combine the soy sauce, mirin, brown sugar, ginger and garlic powder in a bowl and stir it until the sugar is mostly dissolved.
- Add the oil to a medium cast-iron skillet over medium heat. Transfer the drained tofu to a cutting board and cut it in half crosswise. Cut each half into three ½-inch rectangles, then carefully place each piece into the hot skillet. Cook the tofu until browned on one side, about 5 minutes, then flip carefully. (Try not to let them break, but it’s okay if they do.) Cook pieces for 5 more minutes, flip them again, then pour in the sauce. Simmer tofu undisturbed until the liquid thickens slightly, 6 to 8 minutes, flipping once halfway through. Turn the heat off and let the tofu cool in the skillet.
- To assemble the musubi, remove the plastic seal from the tofu carton and discard. Using scissors, cut the carton in half crosswise, then cut ½-inch off of one of the cut sides so that one half is shorter than the other. Nest the shorter half into the longer half, and tape it together if you’d like, to create a musubi mold that is roughly 4-inches x 2 ½-inches. Line the musubi mold with plastic wrap.
- Tear both of the nori sheets in thirds, along the grain (the faint parallel lines), to make 6 ribbons that are approximately 7 ½-inches x 3-inches. Place one ribbon into the lined musubi mold so that the ends hang over the edges a bit. Scoop ⅓ cup rice into the mold and, with damp fingers, press it into the corners. Place one piece of tofu onto the rice, then fold the nori ribbon over the tofu to create a seal. Use the overhanging plastic wrap to firmly press down on the musubi, then remove it from the mold and move to a serving plate. Continue with remaining ingredients until all 6 musubis are assembled.
- Pour 2 tablespoons water into the skillet with the remaining sauce and heat over medium, stirring occasionally, until it begins to simmer. Pour sauce into a small bowl.
- Serve musubi at room temperature alongside the pan sauce and sliced pineapple for dipping if you’d like.
Step 2. Meanwhile, add rice to a medium pot with a lid and cover with cold water. Rinse and drain the rice twice, or as needed until the water runs clear when drained. Add 1 ⅓ cup water to the rinsed rice and bring to a simmer over medium-high heat. Once simmering, cover, lower heat to medium-low and cook undisturbed for 10 minutes. Turn off the heat but leave the lid on for 5 more minutes before uncovering the pot, fluffing the rice and allowing it to cool a bit.
Step 3. While the rice cooks, make the sauce: Combine the soy sauce, mirin, brown sugar, ginger and garlic powder in a bowl and stir it until the sugar is mostly dissolved.
Step 4. Add the oil to a medium cast-iron skillet over medium heat. Transfer the drained tofu to a cutting board and cut it in half crosswise. Cut each half into three ½-inch rectangles, then carefully place each piece into the hot skillet. Cook the tofu until browned on one side, about 5 minutes, then flip carefully. (Try not to let them break, but it’s okay if they do.) Cook pieces for 5 more minutes, flip them again, then pour in the sauce. Simmer tofu undisturbed until the liquid thickens slightly, 6 to 8 minutes, flipping once halfway through. Turn the heat off and let the tofu cool in the skillet.
Step 5. To assemble the musubi, remove the plastic seal from the tofu carton and discard. Using scissors, cut the carton in half crosswise, then cut ½-inch off of one of the cut sides so that one half is shorter than the other. Nest the shorter half into the longer half, and tape it together if you’d like, to create a musubi mold that is roughly 4-inches x 2 ½-inches. Line the musubi mold with plastic wrap.
Step 6. Tear both of the nori sheets in thirds, along the grain (the faint parallel lines), to make 6 ribbons that are approximately 7 ½-inches x 3-inches. Place one ribbon into the lined musubi mold so that the ends hang over the edges a bit. Scoop ⅓ cup rice into the mold and, with damp fingers, press it into the corners. Place one piece of tofu onto the rice, then fold the nori ribbon over the tofu to create a seal. Use the overhanging plastic wrap to firmly press down on the musubi, then remove it from the mold and move to a serving plate. Continue with remaining ingredients until all 6 musubis are assembled.
Step 7. Pour 2 tablespoons water into the skillet with the remaining sauce and heat over medium, stirring occasionally, until it begins to simmer. Pour sauce into a small bowl.
Step 8. Serve musubi at room temperature alongside the pan sauce and sliced pineapple for dipping if you’d like.
