Agedashi tofu, made pocket-sized and served as a musubi. It's light, texturally crispy and soft, with rich umami drizzled on top, using a cornstarch slurry to accommodate the rice.
Prep:
1. Wash and cook rice.
2. Take tofu out of packaging. Set on top of paper towel and place another paper towel on top. Lightly press with a plate or leave a heavy plate on top to relieve the tofu water for a few minutes (you may press and pat dry as well).
3. Cut nori sheets to match musubi mold size. Set aside.
4. Cut green onions. Set aside.
5. Cut dry tofu into rectangles to match musubi mold. Lightly cover tofu surface with potato starch.
6. Mix all agedashi ingredients (dashi powder, soy sauce, mirin, cornstarch) in a saucepan.
Cook:
1. Heat agedashi sauce on medium until all of the cornstarch is incorporated and thickens (enough to coat a spoon). Start with 1 tsp of cornstarch and add more if needed. Set aside.
2. In a medium pan, heat oil on high (drop a little cornstarch to see it bubble & move to know when it’s hot enough). Pan fry tofu on medium-high until both sides form a crispy layer (be careful when putting in multiple tofu as they will stick easily). Set cooked tofu on a plate.
Musubi Assembly:
1. Layer rice then furikake into a musubi mold and press down into the mold. Push through to create the musubi rice shape.
2. Top rice with crispy tofu.
3. Top with agedashi sauce then green onions.
4. Carefully wrap nori by pressing down on each of the sides tightly then folding the nori underneath one by one.
5. Enjoy!
