Sweet Chili Tofu Stuffed Onigiri
Sweet Chili Tofu Stuffed Onigiri are making me return to this prepping habit, and to help minimize that prep time, I’m using some pre-marinated tofu from @nasoya, their Plantspired Toss’ables line to be exact.
Ingredients
Directions
- 1
Rinse and wash the rice then place in a rice cooker with the water. Soak for 20 mins then cook using the white rice setting.
- 2
Empty the package of tofu to a cutting board and mince well with a knife. Transfer it to a mixing bowl with scallions, mayo, chili sauce, tamari, and sesame oil. Stir the ingredients well to combine then set aside.
- 3
Wait to assemble until the rice is warm, but safe to handle by hand. When ready to shape, set a bowl of water and a bowl of salt in front of you along with the rice and tofu filling.
- 4
Wet hands generously, then dab 1-2 fingertips into the salt and rub into your palms. Grab a scoop of rice (about ⅓ cup) and place in your palm. Press your free hand into the middle of the rice to make a well. Add 1 tbsp of filling then cover completely with another scoop of rice. Use both hands to firmly press the rice together to form a ball around the filling. You can then shape the onigiri as desired.
- 5
Alternatively, you can layer and press the ingredients into an onigiri mold to do the shaping for you.
- 6
Coat the sides with some sesame seeds and wrap with nori and enjoy.
