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Veggie Sushi and Fried Tofu

Posted Jul 09 2010 9:46am

Last month’s Vegan Date Nigh t featured a few of our family’s favorite recipes for homemade sushi night.

Around here, at Casa de Atchsion, Friday nights are now affectionately referred to as ‘Atchison Family Friday Night Family Fun Night’. We steam some sushi rice, fry up a bit of tofu, and gather around the kitchen island for some good ‘ole fashioned sushi rolling. It gets a bit messy and by the time we’re ready to eat, the kiddos are covered in sticky rice from head to toe, but totally worth it. A healthy, veggie friendly meal that everyone had a hand in making. After we’ve rolled our last roll and fried up the last bit of tofu, we gather up our tasty feast and head to the family room for a movie and picnic. When the movie is finished we bust out the art supplies (or science gear) and create some amazing family project, last weekend was sushi, Wall-E and tie dye. Gone away are the days of costly Friday night date nights and over-priced martinis, now we celebrate the weekend with homemade sushi, giggling kiddos and sit-in movies. To us, this is the ultimate recipe, a recipe for a happy, healthy family.

Fried Tofu Recipe:

1 lb extra firm Nasoya Tofu  (drained and pressed) ( click here to find out how to do that)

2 cups high heat oil

1 cup cornstarch


2 TBSP Hosin Sauce

2 TBSP Soy Sauce

1 TBSP Toasted Sesame Oil

1/2 tsp fresh ground black pepper

1 1/2 TBSP Picked Ginger Sauce (the water inside the container of picked ginger used for garnish)

Toasted Sesame Seeds


Drain and press your tofu

Cube your tofu into medium sized chunks

In a large pot heat the oil

In a mixing bowl, add the cornstarch and tofu, shake the tofu around until each piece is well coated

Once your oil is heated to approx. 350…

Drop tofu pieces into hot oil, take special care, oil will pop.

Move the tofu around to prevent stickage

Once lightly golden brown, remove and place on paper towel to drain

In another large mixing bowl, combine sauce ingredients

Place the fried tofu into the mixing bowl and shake until each piece is well coated

Top with toasted sesame seeds and serve warm.

Veggie sushi rolls are easy to make, all you need is a few sheets of Nori, Sushi rice, and your favorite veggies for stuffing.


2 cups sushi rice

2 cups water for rice

1/2 cup water for vinegar mixture

10 sheets Nori paper

1 large yam or sweet potato

2 large Haas avocados

1 large cucumber

12-18 spears of asparagus

2 TBSP rice wine vinegar

2 TBSP vegan sugar

Measure rice into pot, rinse rice until water turns clear.

After rice has been rinsed, add two cups of cool water and place on stove.

Bring to a boil, then reduce heat and cover for 15 mins.

Remove from heat, let it sit for an additional 15 minutes (covered).

In another pot, combine, 1/2 cup water, rice wine vinegar and sugar. Stir until sugar has dissolved.

Transfer rice into a large wooden or glass bowl (don’t use metal, might cause reaction with vinegar).

Carefully ‘slice’ and fold the vinegar mixture into the rice. Use care, try not to smash the grains of rice.

Each grain of rice should be coated and will look shiny.

Let the rice cool for about an hour.

After the rice has cooled, you’re ready to roll.

Take one sheet of Nori, shiny side down onto your bamboo roller.

Spoon rice onto Nori about 1/4 (or a bit more) up the paper and to the edges.

Layer on your veggies, be sure to stack each veggie directly on top of the other.

Then grab the edges of the Nori and the roller and flip to roll the sushi. Remember to press each side.

Continue until your roll is tightly sealed.

Remove and, using a sharp slightly wet knife, cut.

Serve with pickled ginger, spicy sauce and wasabi.


(of course, halfway through the meal, after 3 spills of soy sauce, Lyric got sent to the (high)chair. ;)

He’s getting really good at using chopsticks!

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