Mottainai Crispy Tofu Bowls with Scrap-Tops Furikake
25min
35min
4
420
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Chef's Note
The key to honoring the Mottainai principle here is moisture control. Make sure your green scraps are spun or patted completely dry before mincing. If they go into the pan wet, they will steam instead of crisping, which prevents the furikake from achieving its signature crunchy texture.
Tags
Ingredients
2 cups Finely minced leafy green scraps (carrot tops, radish greens, celery leaves, herb stems)
1 tbsp Toasted sesame oil
3 tbsp Soy sauce (divided)
4 tsp Mirin (divided)
1/2 tsp Sugar
2 tbsp Toasted sesame seeds
1 sheet Nori sheet, finely crumbled
1.5 cups Short-grain sushi rice
2 cups Water (for rice)
14 oz Extra-firm tofu, pressed and cubed
2 tbsp Cornstarch
2 tbsp Neutral cooking oil (like canola or grapeseed)
1 cup Firm vegetable scraps (like carrot ribbons, broccoli stems, or cabbage cores, thinly sliced)
1 tsp Fresh ginger, grated
Instructions
- 1
Rinse the sushi rice under cold water until the water runs clear. Combine with 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let steam, covered, for 10 minutes. Fluff with a fork.
- 2
While the rice cooks, prepare the furikake. Ensure your minced green scraps are completely dry. Heat 1 tablespoon of sesame oil in a wide skillet over medium-low heat. Add the minced greens and cook, stirring frequently, until they lose their moisture, shrink significantly, and become dry and crisp (about 12 to 15 minutes).
- 3
Drizzle 1 teaspoon of soy sauce, 1 teaspoon of mirin, and the sugar over the drying greens. Stir quickly to distribute, cooking for another 2 minutes until the liquid is fully evaporated and the greens are dry again. Remove from heat and let cool. Once cooled, toss with the toasted sesame seeds and crumbled nori. Set aside.
- 4
Toss the cubed, pressed tofu in cornstarch until all sides are lightly and evenly coated.
- 5
Heat the neutral cooking oil in a large skillet over medium-high heat. Add the tofu cubes in a single layer and pan-fry until golden brown and crispy on all sides, about 8 to 10 minutes. Remove tofu from the pan and set aside on a paper towel-lined plate.
- 6
In the same skillet, add the thinly sliced firm vegetable scraps (broccoli stems/carrot ribbons) and grated ginger. Sauté for 3 minutes until tender-crisp.
- 7
Return the crispy tofu to the skillet. Pour in the remaining 2 tablespoons of soy sauce and 1 tablespoon of mirin. Toss everything quickly to glaze the tofu and vegetables, cooking for 1 minute until the sauce clings to the ingredients. Remove from heat.
- 8
Assemble the bowls: Divide the warm rice among four bowls. Top each with a portion of the glazed tofu and sautéed vegetables. Generously sprinkle the homemade scrap furikake over the top of each bowl before serving.
Nutrition Information (per serving)
420
14g
58g
13g
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