Crispy Rice Cakes with Spicy Glazed Tofu
Crispy Rice Cakes with Spicy Glazed Tofu
Ingredients
For the Crispy Rice Cakes
- 2 cups sushi rice, uncooked
- 2 1/2 cups water
- 2 tablespoons rice vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil, for air frying or pan frying
For the Spicy Glazed Tofu
- 14 ounces extra-firm tofu, pressed and cut into 1/2-inch thick slices
- 1/4 cup soy sauce, gluten-free if needed
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sriracha, or more, to taste
- 1 teaspoon cornstarch
- 1 tablespoon water
For Assembly and Garnish
- 1 avocado, ripe, sliced
- 1 jalapeno, thinly sliced
- 1 tablespoon everything but bagel seasoning, or as needed
- as needed favorite dipping sauce, for serving (e.g., vegan spicy mayo)
Instructions
- 1
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package directions, typically by combining 2 cups of sushi rice with 2 1/2 cups of water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
⏱️ 30 min
- 2
While the rice is still warm, gently fold in the rice vinegar, granulated sugar, and salt. Mix until well combined. Line a shallow baking dish or container (approximately 8x8 inches) with plastic wrap, leaving an overhang. Press the seasoned rice evenly into the prepared dish, ensuring it's tightly packed. Cover with the overhanging plastic wrap and refrigerate for at least 2 hours, or until completely chilled and firm.
⏱️ 15 min
- 3
While the rice chills, prepare the tofu. In a shallow dish, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, grated ginger, and sriracha. Add the pressed tofu slices to the marinade, ensuring they are fully coated. Let marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
⏱️ 5 min
- 4
In a small bowl, whisk together the cornstarch and 1 tablespoon of water to create a slurry. Set aside.
⏱️ 2 min
- 5
Heat a large non-stick pan over medium heat. Add the marinated tofu slices and cook for 3-4 minutes per side, until lightly browned. Pour the remaining marinade into the pan. Bring to a simmer, then stir in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens and coats the tofu, about 2-3 minutes. The tofu should be sticky and glazed to a dark brown color. Remove from heat and set aside.
⏱️ 15 min
- 6
Once the rice is firm, carefully remove it from the dish using the plastic wrap. Place it on a cutting board and remove the plastic wrap. Using a sharp, wet knife, cut the block of rice into 12-16 rectangular pieces (approximately 1 1/2 x 2 1/2 inches).
⏱️ 8 min
- 7
To air fry the rice cakes: Preheat your air fryer to 400°F (200°C). Lightly brush or spray the rice cakes with vegetable oil. Arrange the rice cakes in a single layer in the air fryer basket, ensuring they don't overlap. Air fry for 12-15 minutes, flipping halfway through, until golden brown and crispy. Work in batches if necessary. Alternatively, to pan-fry: Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Fry the rice cakes for 3-5 minutes per side, until golden brown and crispy.
⏱️ 15 min•🌡️ 400
- 8
Arrange the crispy rice cake rectangles on a serving platter. Top each rice cake with a slice of avocado. Place a piece of the spicy glazed tofu on top of the avocado.
⏱️ 5 min
- 9
Generously sprinkle the 'Everything but bagel seasoning' over the tofu and avocado. Garnish each with a thin slice of fresh jalapeno.
⏱️ 3 min
- 10
Serve immediately with your favorite dipping sauce on the side, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Rice Cakes with Spicy Glazed Tofu
For the Crispy Rice Cakes
- 2 cups sushi rice, uncooked
- 2 1/2 cups water
- 2 tablespoons rice vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil, for air frying or pan frying
For the Spicy Glazed Tofu
- 14 ounces extra-firm tofu, pressed and cut into 1/2-inch thick slices
- 1/4 cup soy sauce, gluten-free if needed
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sriracha, or more, to taste
- 1 teaspoon cornstarch
- 1 tablespoon water
For Assembly and Garnish
- 1 avocado, ripe, sliced
- 1 jalapeno, thinly sliced
- 1 tablespoon everything but bagel seasoning, or as needed
- as needed favorite dipping sauce, for serving (e.g., vegan spicy mayo)
Instructions
- 1
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package directions, typically by combining 2 cups of sushi rice with 2 1/2 cups of water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
⏱️ 30 min - 2
While the rice is still warm, gently fold in the rice vinegar, granulated sugar, and salt. Mix until well combined. Line a shallow baking dish or container (approximately 8x8 inches) with plastic wrap, leaving an overhang. Press the seasoned rice evenly into the prepared dish, ensuring it's tightly packed. Cover with the overhanging plastic wrap and refrigerate for at least 2 hours, or until completely chilled and firm.
⏱️ 15 min - 3
While the rice chills, prepare the tofu. In a shallow dish, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, grated ginger, and sriracha. Add the pressed tofu slices to the marinade, ensuring they are fully coated. Let marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
⏱️ 5 min - 4
In a small bowl, whisk together the cornstarch and 1 tablespoon of water to create a slurry. Set aside.
⏱️ 2 min - 5
Heat a large non-stick pan over medium heat. Add the marinated tofu slices and cook for 3-4 minutes per side, until lightly browned. Pour the remaining marinade into the pan. Bring to a simmer, then stir in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens and coats the tofu, about 2-3 minutes. The tofu should be sticky and glazed to a dark brown color. Remove from heat and set aside.
⏱️ 15 min - 6
Once the rice is firm, carefully remove it from the dish using the plastic wrap. Place it on a cutting board and remove the plastic wrap. Using a sharp, wet knife, cut the block of rice into 12-16 rectangular pieces (approximately 1 1/2 x 2 1/2 inches).
⏱️ 8 min - 7
To air fry the rice cakes: Preheat your air fryer to 400°F (200°C). Lightly brush or spray the rice cakes with vegetable oil. Arrange the rice cakes in a single layer in the air fryer basket, ensuring they don't overlap. Air fry for 12-15 minutes, flipping halfway through, until golden brown and crispy. Work in batches if necessary. Alternatively, to pan-fry: Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Fry the rice cakes for 3-5 minutes per side, until golden brown and crispy.
⏱️ 15 min•🌡️ 400 - 8
Arrange the crispy rice cake rectangles on a serving platter. Top each rice cake with a slice of avocado. Place a piece of the spicy glazed tofu on top of the avocado.
⏱️ 5 min - 9
Generously sprinkle the 'Everything but bagel seasoning' over the tofu and avocado. Garnish each with a thin slice of fresh jalapeno.
⏱️ 3 min - 10
Serve immediately with your favorite dipping sauce on the side, if desired.
⏱️ 2 min