Crispy Tofu Sushi Bowl Recipe for Quick Weeknight Meals

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• 280
  g
  pack extra firm tofu
• 6
  tbsp
  teriyaki sauce
  plus extra for drizzling
• 300
  g
  sticky or sushi rice
• 3
  tbsp
  cornflour
• 2
  tbsp
  olive oil
• 3
  tbsp
  vegan or regular mayonnaise
• 1
  tbsp
  sriracha
• 2-3
  tbsp
  crispy fried onions
• sea salt & freshly ground black pepper
• toppings: edamame beans, radish, spring onion, avocado & sesame seeds

1. Drain the tofu and press it between clean tea towels to remove as much moisture as possible. Cut into bite-sized cubes, press again if needed, then toss with 3 tbsp teriyaki sauce. Cover and marinate for 15 minutes.

2. Cook the sticky or sushi rice according to the package instructions, then keep warm.

3. Spread the cornflour on a plate and season with salt and pepper. Coat each tofu cube in the cornflour, shaking off any excess so the coating is light and even.

4. Heat the olive oil in a large frying pan over medium-high heat. When the oil is hot, add the tofu and fry for 2–3 minutes per side until golden and crisp. Pour in the remaining teriyaki sauce, stir to glaze the tofu and cook for another minute until the sauce reduces slightly.

5. While the tofu cooks, mix the mayonnaise and sriracha in a small bowl to make a spicy mayo.

6. Divide the rice between bowls and drizzle with a little extra teriyaki sauce. Top with the crispy teriyaki tofu, arranged vegetables, a sprinkle of crispy fried onions and a drizzle of spicy mayo. Finish with sesame seeds if using and season to taste.