Sweet & Spicy Tofu Musubi

This easy snack and lunch food is inspired by spam musubi, a Japanese-American dish that originated in Hawaii, typically made with sushi rice topped with slices of spam and wrapped in nori seaweed. Here, nutty rice is topped with pan-fried tofu coated in a delicious sweet and spicy sauce.

Sweet & Spicy Tofu Musubi

Course

Snack
Prep time

10 Mins
cook time

20 Mins
servings

~6
Author

@sncxkitchen

Ingredients

1 cup unsweetened pure pineapple juice
¾ cup monk fruit sweetener / raw cane sugar
2 tbsp rice vinegar
2 tbsp tamari / soy sauce
3 tbsp hot & spicy tomato ketchup (for kid-friendly version, use tomato ketchup)
¼ tsp salt
14oz firm tofu, dried & pressed
1 tbsp vegetable oil
2 Lotus Foods Organic White Jasmine & Forbidden® Rice Blend Heat & Eat Pouch
1 tbsp sesame seed seasoning (gomashio)
nori sheets, cut 2”x7” strips to make 6 strips
cucumber slices
sea salt

product used in the recipe

Organic White Jasmine & Forbidden® Rice Blend Heat & Eat Pouch

1

To make sweet and spicy sauce, whisk the first 6 ingredients until well combined. Set aside.
2

Cut tofu into rectangles according to the size of the musubi mold (the musubi mold used in this recipe measures ~4” x 2”). Slice tofu between ¼” to ½” thickness; it should yield 6 pieces.
3

Heat oil in a large skillet over a medium heat, then pan fry tofu on all sides until golden brown.
4

Reduce heat to medium low and add ¾ cup sweet and spicy sauce. Coat each tofu piece with the sauce and cook until the sauce has thickened. Turn off heat and remove pan from stove.
5

Cook rice according to the directions on the package.
6

Transfer cooked rice to a bowl and add sesame seed seasoning (gomashio), stirring to combine. If rice mixture is a little too dry and will not stick together, add ~2 to 3 tsp water and stir again.
7

Place a nori strip on a non-stick surface like a cut out food plastic wrap. Position the musubi mold on top of the nori strip.
8

Add ~ ½ cup cooked rice into the musubi mold. Firmly press down the rice using the lid that comes with the mold. Aim between ½” to ¾” in thickness. Remove the mold.
9

Place cucumber slices on the rice and sprinkle with a little salt.
10

Place the sweet and spicy tofu on top of the cucumber. Wrap and fold the nori strip over the musubi. Wrap the musubi in the food plastic wrap to maintain its shape and for portability.
11

Repeat this process with the remaining rice.