Tofu Musubi

Steps

1. 1

   Open and drain the tofu, reserving the plastic carton. Place the tofu on an upturned plate in the sink, top it with another plate, and weigh the top plate down with a heavy can or book to press out excess liquid.

2. 2

   While the tofu presses, place the rice in a medium pot with a lid and cover it with cold water. Rinse and drain it twice, or until the drained water runs clear.

3. 3

   Add 1 1/3 cups water to the rinsed rice. Bring it to a simmer over medium-high heat.

4. 4

   Once the rice is simmering, cover the pot, reduce the heat to medium-low, and cook undisturbed for 10 minutes.

   Start 10-minute timer
5. 5

   Turn off the heat and leave the pot covered for 5 more minutes. Uncover, fluff the rice, and let it cool slightly.

6. 6

   While the rice cooks, make the sauce. Combine the soy sauce, mirin, brown sugar, ground ginger and garlic powder in a bowl. Stir until the sugar is mostly dissolved.

7. 7

   Add the vegetable oil to a medium cast-iron skillet and heat it over medium heat.

8. 8

   Transfer the pressed tofu to a cutting board and cut it in half crosswise. Cut each half into three rectangles about 1/2 inch thick, making six pieces total.

9. 9

   Carefully place the tofu pieces in the hot skillet. Cook until browned on one side, about 5 minutes, then carefully flip them.

   Start 5-minute timer
10. 10

    Cook the tofu for 5 more minutes. Flip the pieces again, then pour the prepared sauce into the skillet.

11. 11

    Simmer the tofu undisturbed until the liquid thickens slightly, 6 to 8 minutes, flipping the pieces once halfway through. Turn off the heat and let the tofu cool in the skillet.

    Start 8-minute timer
12. 12

    Prepare the musubi mold. Remove and discard the plastic seal from the tofu carton. Using scissors, cut the carton in half crosswise, then cut 1/2 inch off one of the cut sides so one half is shorter than the other. Nest the shorter half inside the longer half and tape it together if desired, creating a mold approximately 4 by 2 1/2 inches. Line the mold with plastic wrap.

13. 13

    Tear each nori sheet into thirds along the grain—the faint parallel lines—to make six ribbons approximately 7 1/2 by 3 inches.

14. 14

    Place one nori ribbon in the lined mold, leaving the ends hanging slightly over the edges. Scoop 1/3 cup of rice into the mold and use damp fingers to press the rice firmly into the corners.

15. 15

    Place one tofu piece on top of the rice. Fold the overhanging nori ribbon over the tofu to seal the musubi.

16. 16

    Use the overhanging plastic wrap to press the musubi firmly. Remove it from the mold and transfer it to a serving plate. Repeat with the remaining nori, rice and tofu to make six musubis.

17. 17

    Pour 2 tablespoons water into the skillet with the remaining sauce. Heat over medium, stirring occasionally, until the sauce begins to simmer.

18. 18

    Pour the loosened sauce into a small bowl.

19. 19

    Serve the musubi at room temperature with the pan sauce and optional sliced pineapple for dipping. If desired, tuck a pineapple slice between the rice and tofu for extra sweetness and crunch.