Coconut Tempura Tofu Sushi with Quinoa Rice

• Produce

  • 1/2 Avocado
  • 1/2 cup Cabbage
  • 1/2 Carrot
  • 1/2 tsp Garlic
  • 1 Green onion

• Refrigerated

  • 4 oz Tofu, firm

• Condiments

  • 1/4 tsp Chili garlic paste
  • 2 2/3 tbsp Honey
  • 1/2 cup Mayonnaise

• Pasta & Grains

  • 1 1/4 cup Quinoa

• Baking & Spices

  • 1 Pinch Cayenne pepper
  • 1/2 cup Cornstarch + more
  • 1/2 cup Flour
  • 1 1/2 tsp Madras curry powder
  • 1 1/4 tsp Salt
  • 1 Salt and pepper
  • 1/2 tbsp Sugar

• Oils & Vinegars

  • 1 Oil
  • 1/3 cup Rice vinegar

• Nuts & Seeds

  • 4 tbsp Coconut, unsweetened

• Bread & Baked Goods

  • 4 tbsp Panko breadcrumbs

• Drinks

  • 1 cup Carbonated water

• Frozen

  • 1 Handful Ice cubes

• Liquids

  • 1 1/2 cup Water

• Other

  • 4 4x7 inch (10x18 cm nori sheets

Found on liveeatlearn.com

Description

Ingredients

• 1¼ cup uncooked, rinsed quinoa
• 1½ cup water
• ⅓ cup rice vinegar
• 2 Tbsp + 2 tsp honey (or sorghum syrup_
• ½ Tbsp sugar
• 1 tsp salt
• 4 oz (115 g) firm tofu
• ½ cup flour
• ½ cup cornstarch + more for dusting
• ¼ tsp salt
• 1 cup cold carbonated water
• Handful of ice cubes
• 4 Tbsp unsweetened shaved coconut
• 4 Tbsp panko breadcrumbs
• Oil for frying
• 4 4x7 inch (10x18 cm) nori sheets
• ½ cup thinly sliced cabbage
• ½ of a carrot, thinly sliced
• 1 green onion, sliced lengthwise
• ½ avocado, thinly sliced lengthwise
• ½ cup mayonnaise
• ½ tsp minced garlic
• 1½ tsp Madras curry powder**
• ¼ tsp chili garlic paste
• Pinch of cayenne pepper
• Salt and pepper to taste

Directions

• Combine quinoa and water in a medium saucepan and bring to a boil. Reduce heat and simmer for 15 to 20 minutes. Quinoa should be just a tad undercooked and not quite transluscent.
• While quinoa cooks, whisk together vinegar, honey, sugar, and salt.
• Spoon cooked quinoa onto a large cutting board and drizzle on half of the dressing. Toss together, add the rest, and toss again. Spread quinoa into a thin layer and let it cool for 10 minutes. Gently turn it over and let it cool for 5 more minutes. Transfer to a large non-metal bowl, cover with a damp cloth, and set aside.
• Press excess moisture out of tofu by placing it between a few layers of paper towels and setting a heavy pan on top. Set aside.
• Heat 1 inch (2.5 cm) of oil to 350 degrees F (175 C) in a large pan or wok (if you dont have a thermometer, drop a touch of batter in. If it sizzles right away, its ready)
• To a medium bowl add flour, cornstarch, salt, and carbonated water, stirring just until mixed. Gently stir in ice cubes, coconut, and breadcrumbs.
• Pat dry the tofu and cut into chopstick wide lengths. Dust with cornstarch, shake off the extra, then dip into the coconut batter. Coat well and transfer to the oil. Cook until golden brown on all sides, about 2 minutes per side. Set cooked tofu on a wire rack.
• Set a sheet of nori on a bamboo rolling mat, rough side facing up. Spread about ¾ cup (150 g) of the quinoa rice onto the bottom ¾ of the nori. Lay ¼ of the tofu horizontally across the center of the rice, followed by ¼ each of the cabbage, carrot, green onion, and avocado. Optionally sprinkle with peanuts.
• Slide your thumbs under the mat and use your fingers to hold fillings in place as you roll, tucking the fillings tightly under the fold. Roll up, gently shape if needed, and set sushi roll seam side down.
• Let rest a few minutes before cutting into 5 pieces with a sharp, slightly wet knife. Repeat to make 3 more rolls
• Serve fresh with curry mayo (mix together all Curry Mayo ingredients.

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