Crispy Tofu Sushi Bowls with Pickled Vegetables & Miso-Sesame Dressing

Drain 350g of firm tofu and wrap it in a clean kitchen towel. Place a heavy skillet or cutting board on top and press for 15 minutes to remove excess moisture. Meanwhile, prepare the other components.

Rinse 200g of dry sushi rice under cold water until the water runs clear. Combine the rice with 300ml of water and a pinch of salt in a medium pot. Bring to a boil, then cover with a tight-fitting lid, reduce heat to low, and cook for 15 minutes. Remove from heat and let steam, covered, for 10 minutes.

While the rice steams, make the sushi rice seasoning. In a small bowl, combine 2 tbsp of rice vinegar, 2 tsp of granulated sugar, and a pinch of salt. Stir until the sugar dissolves. Once the rice is done steaming, transfer it to a large bowl, drizzle the vinegar mixture over it, and gently fold with a spatula to combine. Cover and set aside.

Prepare the quick pickled vegetables. Peel and julienne 2 medium carrots into thin matchsticks. Wash and slice 1 medium cucumber in half lengthwise, scoop out the seeds with a spoon, then slice into thin half-moons. Place the carrots and cucumber in a bowl with 1 tbsp of rice vinegar, a pinch of salt, and a pinch of sugar. Toss well and let sit while you prepare the rest.

Peel and finely grate 10g of fresh ginger. In a small bowl, whisk together 1.5 tbsp of white miso paste, 2 tsp of toasted sesame oil, the grated ginger, and 2 tbsp of water until smooth and pourable. Adjust consistency with more water if needed. Set aside.

Bring 200ml of water to a boil in a small pot. Add 150g of edamame beans (fresh or frozen) and cook for 3 to 4 minutes until tender. Drain and set aside.

Cut the pressed tofu into 2cm cubes. Pat completely dry with paper towels. Toss the tofu cubes with 2 tbsp of cornstarch and a pinch of salt until evenly coated.

Heat 3 tbsp of vegetable oil in a large non-stick skillet over medium-high heat. Once shimmering, add the tofu cubes in a single layer without crowding (work in batches if needed). Cook undisturbed for 3 to 4 minutes until golden and crispy on the bottom, then flip and cook another 3 to 4 minutes on the second side. Continue turning until all sides are golden and crispy, about 12 to 14 minutes total. Transfer to a paper towel-lined plate.

Clean and thinly slice 2 spring onions, keeping white and green parts separate. Using kitchen scissors, cut 2 nori sheets into thin strips.

Divide the seasoned sushi rice between two serving bowls. Arrange the crispy tofu cubes, pickled vegetables, and edamame beans in separate sections on top of the rice. Drizzle the miso-sesame dressing over everything. Garnish with the sliced spring onions, 2 tbsp of toasted sesame seeds, and the nori strips. Serve immediately with extra dressing on the side.