Vegan Tofu Unagi Bowl
Ingredients
- 14 oz extra firm tofu
- 2 sheets nori
- 1 small potato
- 1 teaspoon cornstarch (plus more for binding)
- toasted sesame oil (a drizzle)
- salt
- white pepper (a few shakes)
Sauce
- 1/4 cup mirin
- 3 tablespoons soy sauce
- 3 tablespoons kombu dashi or water
- 1 tablespoon maple syrup (optional, for sweetness)
Other condiments
- cooked rice
- pickled ginger
- furikake mix
- sesame seeds
- chopped scallions
Preparation
Prepare kombu dashi if using by soaking kombu in water and heating gently to extract flavor
Place tofu and potato in a bowl and mix to combine. Season with a drizzle of sesame oil, 1 teaspoon salt, 1/2 teaspoon white pepper, then massage in 1 teaspoon cornstarch and divide into 4 equal portions.
Place one half nori sheet glossy side up on a cutting board, sprinkle cornstarch all over the sheet, create an area for filling with chopsticks as a guard, place tofu mixture on the nori sheet and press down firmly.
In a heated pan with a drizzle of oil, pan fry the 'unagi' tofu side down until fully cooked or lightly brown. Remove from heat and place them tofu side up on a lined baking sheet.
Heat mirin, soy sauce, maple syrup, and kombu dashi or water in a small saucepan over medium-low heat until the sauce is slightly thickened.
Brush sauce generously on the 'unagi' and broil over low heat until you get the roasted look. Remove and top with sesame seeds.
Place cooked rice in a bowl, top with 'unagi', pour hot soup over and garnish with chopped scallions, furikake and pickled ginger.
