Again looking for idea recipes vegan crispy tofu sushi rolls that are appetizing? How to prepare it is indeed not difficult and not too easy. If wrong processing, the result will be tasteless and in fact tend to be unpleasant. Even though the delicious vegan crispy tofu sushi rolls should had aroma and taste that able provoke our taste buds.

Many things that more or less affect the taste quality of vegan crispy tofu sushi rolls, start from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare vegan crispy tofu sushi rolls good wherever you are, because as long as you know the trick, this dish is could be treat special

Ingredients and seasonings required in prepare

1. Prepare Firm tofu
2. Use 1 C Sushi rice
3. Take 1 C Corn starch
4. Use Vegan chicken seasoning
5. Prepare UMAMI mushroom seasoning
6. Take 2 Nori sheets
7. Prepare Pickled Shredded red cabbage
8. Take Pickled carrots and apples
9. Prepare Soy sauce (shoyu sauce)
10. Take Mirin (rice wine vinegar)
11. Prepare Sesame oil
12. Prepare Sesame seeds (optional)
13. Use Panko bread crumbs
14. Take Oat milk
15. Take Sugar and Salt

You can also check out my other tofu recipes here or down below: Hakka-Style Stuffed Tofu Ingredients to make easy Vegan Kimbap with Tofu Kimbap is super customizable and the fillings will depend on where you buy your Korean sushi rolls or what you want to fill it with. Typically, you will find Kimbap with a cooked meat, yellow pickled radish (takuan) with cooked and fresh vegetables. Add all the marinade soy sauce ingredients into a small bowl and stir well to dissolve all sugar. Arrange tofu slices onto a flatten dish or tray.

Instructions to make Vegan Crispy Tofu Sushi Rolls:

1. Drain and pat dry the firm tofu. Cut it in half. You dont need all of it unless you plan to make a lot of sushi. Cut length wise and not too thick.
2. Place 1 cup of corn starch in a bowl. Season it with the vegan chicken seasoning and mushroom seasoning. [You can use whatever seasoning you want] mix well!
3. Cover the tofu in the cornstarch mix. In two bowls place the oat milk and bread crumbs. Dip the cornstarch tofu in the oat milk first and then in the breadcrumbs covering it completely and shaking off excess. Once you have done all of the tofu set aside and start heating up oil.
4. In the mean time cook sushi rice per instruction in either a rice cooker or pot. I did a pot because I didnt want to deal with rice cooker (it was quicker too)
5. Once oil is hot enough, fry those little suckers!
6. Once everything is cooked time to assemble. But first, place the warm rice in a shallow bowl and season it with 1 tbsp of rice vinegar, 1 tbsp of sesame oil and 1/2 tsp of sugar and salt. Mix well.
7. Grab the nori sheets and place one on the sushi mat. I use wax paper on the mat to help it not stick. Press rice into the sheet pressing firmly but gently. Rice should stick easily if it's a bit warm.
8. Start assembling your ingredients, and ROLL carefully.
9. Enjoy!!!
11. Done and ready to serve!

Spoon and lather the marinade soy sauce onto tofu surface. Cook for several minutes or until all of the sauce is absorbed and the tofu looks glazed, stirring frequently (see photos). Set aside with prepared veggies and vermicelli noodles. Put the knife under cold water before and after cutting the sushi rolls. Make sure to use a very sharp knife.

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