Tofu Musubi Bake

Ingredients

• 1 block Firm Tofu
• 3 ½ tbsp Soy Sauce
• 2 tbsp Brown Sugar
• 1 ½ cloves Garlic
• ¾ tsp Fresh Ginger
• 2 tsp Mirin
• 2 tsp Maple Syrup
• 1 ½ tsp Liquid Smoke
• 1 ½ tbsp Vegetable Oil
• ¾ cup Sushi Rice
• 1 ½ tbsp Rice Wine Vinegar
• 2 tsp Granulated Sugar
• 1 tsp Sesame Oil
• 3 tbsp Vegan Mayonnaise
• 2 tbsp Furikake
• ¼ cup Green Onions

Instructions

1. In a small bowl, whisk together the soy sauce, brown sugar, garlic, ginger, mirin, maple syrup, and liquid smoke to make the glaze. Set aside.
2. Cook the sushi rice according to package instructions. In a small bowl, stir together the rice wine vinegar and granulated sugar until dissolved (microwave 30 seconds if needed). Fold the mixture and sesame oil into the cooked rice and set aside.
3. Heat vegetable oil in a large skillet over medium heat. Add the tofu cubes and pan-fry for 3 to 4 minutes per side until lightly crispy. Pour in the glaze and cook for 5 minutes, stirring frequently, until the sauce thickens and evenly coats the tofu. Season with salt and pepper to taste.
4. Preheat your oven broiler to high. Spread the seasoned rice in an even layer in a 9x9-inch baking dish. Sprinkle half the furikake over the rice, then spread the glazed tofu evenly on top. Sprinkle the remaining furikake over the tofu, then drizzle with vegan mayo.
5. Broil for 5 minutes, or until the mayo bubbles and begins to brown. Watch closely to prevent burning.
6. Remove from the oven and top with sliced green onions. Serve immediately, scooping through all layers.