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Marinated Tofu Sushi Roll Bowls

Flavorful seared tofu and veggies on rice with spicy mayo and eel sauce
Print Recipe
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Lunch, Main Course
Servings 5 servings

Ingredients
  

For the tofu:

  • 2 14oz blocks firm tofu cut in half horizontally and then cut into about 6-9 squares per sheet
  • 2 tbsp oil
  • 4 tbsp soy sauce
  • 2 tbsp miso paste
  • 1 tbsp lime juice
  • 4 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 1 tsp sriracha

For the spicy mayo:

  • 1/2 cup mayo
  • chili crisp to taste I used about 2 tbsp

For the bowls:

  • cooked rice
  • chopped cucumber
  • frozen shelled edamame cooked according to package
  • 1 jalapeno thinly sliced
  • 1-2 ripe avocados chopped roughly
  • eel sauce
  • spicy mayo
  • cilantro leaves
  • black or regular sesame seeds

Instructions
 

For the tofu:

  • Press the tofu between layers of paper towels and two cookie sheets with a big can or bottle on top to press out some of the water. Press for 30 minutes, changing the paper towels out after 15. Then mix the marinade ingredients well and pour over the pressed tofu in a 9x13 pan. Flip over and let marinate for 10 minutes.
  • Heat oil in a skillet over medium. Add the tofu and cook without moving until they are browned and slightly crisp on one side. Sprinkle with a little salt. Flip and brown the other side.

To serve:

  • Combine the mayo and chili crisp. Place some rice in a bowl and top with the chopped vegges, tofu, cilantro, sesame seeds and drizzle over the two sauces.
Keyword Lunch, Main Dish