Tofu Inari Sushi: A Healthy Recipe Enjoyed Without Rice
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Introducing a special Tofu Inari Sushi recipe perfect for satisfying your hunger while dieting. This healthy dish lowers calories and boosts protein by using soft tofu instead of rice. While initially made with just tofu, we’ve added a small amount of rice for better texture and included our addictive Tuna Ssamjang for enhanced flavor. Experience a wholesome meal with our Tofu Inari Sushi, which offers a hearty and delicious alternative to the usual crumbly texture.
Main Ingredients- 170g square Inari pockets (Aburaage)
- 300g firm Tofu
- 2 Eggs
- 1 pinch Salt
- 20g Pickled radish (Danmuji)
- 1 Tbsp Tuna Ssamjang (Spicy tuna paste)
- 4 Tbsp Cooked rice (optional, for added texture)
Cooking Instructions
Step 1
First, it’s crucial to remove excess water from the tofu. Mash the tofu using the back of a knife, then place it in a cheesecloth or clean kitchen towel and squeeze out as much water as possible. Using a tofu press would make this step even easier.
Step 2
Crack two eggs into a bowl and add a pinch of salt for basic seasoning. Whisk them together well. Lightly seasoning the eggs will enhance the flavor when cooked.
Step 3
Place the mashed and drained tofu into a dry, preheated pan (no oil needed). Cook, breaking it apart with a spatula, to remove any remaining moisture. Continue stir-frying until it becomes crumbly.
Step 4
Finely chop the pickled radish. This will add a nice crunchy texture and a touch of tanginess to your inari sushi.
Step 5
Prepare a set of square inari sushi pockets. You’ll use the included sushi vinegar seasoning and the sprinkle mix. Since there’s a generous amount of tofu, you’ll likely use all of the sushi vinegar.
Step 6
Push the cooked tofu to one side of the pan. Pour the whisked egg into the empty space and scramble it like making scrambled eggs. Once the eggs are cooked, mix them with the tofu. Stir-fry together over low heat without oil until well combined and any excess moisture evaporates.
Step 7
Allow the cooked tofu and egg mixture to cool slightly. This step helps create a fluffier filling that won’t easily fall apart when stuffed into the inari pockets.
Step 8
Once cooled, add the chopped pickled radish to the tofu-egg mixture. Then, add the sushi vinegar seasoning and the sprinkle mix from the inari sushi kit and stir everything together thoroughly. At this point, you might notice a lack of stickiness if you only used tofu, making it seem like it might fall apart. Don’t worry, the next steps will address this!
Step 9
If you over-drained the tofu or if there’s still too much moisture from cooking, the mixture might appear too loose and crumbly. However, this is okay; we have a solution coming up.
Step 10
While traditional diet inari sushi is often made solely with tofu, adding a small amount of cooked rice significantly improves the texture. Also, keep in mind that the seasoned inari pockets and sushi vinegar already contain sugar, so adjust sweetness accordingly!
Step 11
Now, add 4 tablespoons of cooked rice and 1 tablespoon of Tuna Ssamjang to the mixture. Combine well with all the ingredients. It’s best to use minimal rice to maintain a higher tofu-to-rice ratio. The Tuna Ssamjang adds a savory and slightly spicy umami flavor.
Step 12
Fill the prepared inari pockets generously with the finished tofu sushi filling. Enjoy your healthy and delicious Tofu Inari Sushi, made with a little rice and seasoned perfectly with Tuna Ssamjang!
