Crispy and Healthy Tofu Inari Sushi
Easy Homemade Tofu Inari Sushi Recipe: The Perfect Blend of Nutritious Tofu and Crunchy Vegetables
Inari sushi is always a delight! I’m sharing a recipe for crispy and delicious Tofu Inari Sushi, made by utilizing leftover fried tofu pouches and packing them with tofu and fresh vegetables. This is a healthy option that can help with weight management while being incredibly satisfying. Tofu is an excellent source of plant-based protein, so you can enjoy it without worry! It’s one of my favorite ways to prepare tofu. Shall we start making this simple yet universally loved inari sushi with me? Unlike traditional inari sushi, this version uses tofu and vegetables instead of rice, making it a lighter and more refreshing meal. I’ll also share the golden ratio for making the perfect sushi vinegar mixture!
Main Ingredients- 13 sheets of seasoned fried tofu pouches (inari age)
- 320g firm or medium-firm tofu
- 1/2 Korean pickled cucumber (or bread and butter pickles)
- 1/2 mini bell pepper (using different colors adds visual appeal)
Additional Ingredients- 1 strip of pickled radish (danmuji, about 50g)
- 4 perilla leaves (shiso leaves)
- 1 Korean green chili pepper (optional, omit if you don’t like spicy food)
Sushi Vinegar Mixture- 1 Tbsp rice vinegar
- 0.5 Tbsp sugar (adjust to taste)
- 0.3 Tbsp salt (approx. 1/4 tsp)
- 1 Tbsp toasted sesame seeds (for nutty flavor)
- 1 strip of pickled radish (danmuji, about 50g)
- 4 perilla leaves (shiso leaves)
- 1 Korean green chili pepper (optional, omit if you don’t like spicy food)
Sushi Vinegar Mixture- 1 Tbsp rice vinegar
- 0.5 Tbsp sugar (adjust to taste)
- 0.3 Tbsp salt (approx. 1/4 tsp)
- 1 Tbsp toasted sesame seeds (for nutty flavor)
Cooking Instructions
Step 1
First, prepare your tofu. I used two blocks of 160g tofu. Feel free to use any vegetables you have on hand! Korean pickled cucumber adds a lovely sweet and sour tang and a delightful crunch, especially when combined with perilla leaves and green chili peppers. This combination is so flavorful, you won’t want to stop eating! Haha.
Step 2
Blanch the tofu in boiling water for 1-2 minutes to remove any beany odor and make it easier to squeeze out water. After blanching, place the tofu in a cheesecloth or clean kitchen towel and firmly squeeze out as much water as possible. You can also pan-fry the tofu without oil to dry it out, but I found squeezing it more convenient.
Step 3
Let’s make the delicious sushi vinegar! In a small bowl, combine 1 Tbsp rice vinegar, 0.5 Tbsp sugar, and 0.3 Tbsp salt. Stir until the sugar is completely dissolved. You can also microwave it for 30 seconds to help the sugar dissolve faster. This ratio is a basic guideline; feel free to adjust the amount of sugar or vinegar to suit your personal preference.
Step 4
Finely mince the perilla leaves, pickled cucumber, mini bell pepper, green chili pepper, and pickled radish. Place the minced vegetables in a cheesecloth or paper towel and squeeze out any excess moisture. This step prevents the tofu mixture from becoming too watery and ensures a cleaner taste.
Step 5
Add all the minced vegetables to the squeezed tofu. Pour in the prepared sushi vinegar mixture and toasted sesame seeds. Mix everything thoroughly until well combined.
Step 6
Gently blanch the seasoned fried tofu pouches in boiling water to remove excess oil. Then, carefully squeeze out the water by hand. Be gentle to avoid tearing the pouches.
Step 7
Carefully fill each prepared tofu pouch with the tofu and vegetable mixture. Using a spoon makes it easier to press the filling firmly into the pouches, especially if you find it tricky to shape them into neat rounds.
Step 8
I used square-shaped tofu pouches, but triangular ones work just as well. I made 13 sushi rolls in total, but couldn’t resist tasting two while making them! I ended up plating nine delicious rolls.
Step 9
The finished Tofu Inari Sushi is wonderfully delicious, with the creamy texture of the tofu melting in your mouth and the satisfying crunch of the fresh vegetables. The nutty flavor from the sesame seeds and the moistness make these truly irresistible.
