Super Delicious Tofu Nigiri With Garlic Soy Sauce

This tofu nigiri recipe was first published on March 13, 2023.

We are starting off this week with a super delicious recipe that I absolutely loved! It was no easy feat on the first go, I must admit it, but it’s so flavourful I couldn’t pass a chance to make this tofu nigiri recipe again and again.

This delicious take on the usual fish nigiri is perfect for anyone that is vegan, anyone that doesn’t enjoy fish or anyone who wants to try something new. I would define it as a true umami-packed food that works well as an appetizer, lunch or dinner idea. It’s the perfect size to add to your bento box and take to work or school, or for a picnic too.

I love having an onigiri and anything wrapped in nori. I like sushi, but then again I am not the best at eating all the raw fish because of texture aversion for a lot of things, but I can’t pass on an onigiri. So if I can make myself something that has got tofu, has got rice and nori all in the same place, please sign me up! That’s why this nigiri recipe was absolutely amazing!

But before we get to the nitty and gritty of this recipe and see how this delicious tofu nigiri with garlic soy sauce is made, let’s walk through some important things.

What is Tofu Nigiri?

Nigiri is a type of sushi that consists of an oval-shaped ball of seasoned rice with a slice of raw fish. Usually, you will find nigiri topped with raw tuna and salmon, and at times with the only cooked fish toppings, shrimps and eels. The name nigiri derives from the Japanese word ‘nigirizushi’, which means ‘hand pressed’ (The Spruce Eats).

Tofu nigiri is a take on this classic type of sushi that replaces the fish with extra firm tofu slices for a vegan-friendly option. The tofu is usually marinated in soy sauce, rice vinegar and sugar to give a savoury flavour to it.

Tofu is made with coagulated soy milk and then pressed into blocks. Tofu is one of the most versatile and good sources of proteins, a great substitute for meat and contains all nine amino acids.

Is tofu nigiri good for you?

This tofu nigiri recipe is a healthy and nutritious alternative to the traditional fish nigiri. Tofu, which originates in China, is high in protein and low in calories and fat. Tofu is a great source of calcium, vitamins, minerals and iron. Tofu is also rich in antioxidants, may help support blood sugar management and may support heart health.

What is the difference between sashimi, sushi and nigiri?

Sushi is a term that is used to define sushi rice (shari) served with raw or cooked fish. Nowadays is used as a wider term to define all types of them. Kind of like a family name. A typical Japanese dish that is known well know worldwide.

Sashimi is a thinly sliced piece of raw meat or fish served with soy sauce. You will also find sashimi paired with wasabi, ginger and daikon too, it’s usually eaten with chopsticks. There are different types of sashimi, but the most popular are ‘sake’ which is salmon sashimi, ‘tako’ octopus sashimi and ‘otoro’ fatty tuna belly sashimi.

Nigiri, instead, is a hand-pressed sushi made with vinegared sushi rice. The raw fish is draped on the rice and thanks to the moisture, it sticks to it. As for sashimi, there are plenty of types of nigiri like tamago which consists of rice, a slice of egg omelette cooked with dashi and sugar, ‘gunkanmaki’ which is wrapped in nori and holds space for toppings, inari which is made out of a pocket of fried tofu and then filled with rice and fillings to mention some. Nigiri can be eaten with chopsticks or just by using your fingers. (Hungry Huy)

What ingredients do I need for this tofu nigiri recipe?

This tofu nigiri recipe is quite straightforward in terms of ingredients. And if you like Asian cuisine, you will most probably have most of these items in your pantry. You will need tofu, nori seaweed and sushi rice as the main components of this recipe.

You will also need soy sauce, sesame oil, rice wine vinegar, garlic powder, frying oil, chilli flakes, sugar and salt. All the ingredients are quite easy to find in any supermarket or your closest Asian grocery store.

Can I substitute anything in this nigiri recipe?

The answer this time is yes actually! I usually avoid substituting much in recipes, but if you want to keep as a base tofu nigiri, what you can change is surely the sauce. I went for a garlic soy sauce as it’s one of our favourites, but you can swap it for teriyaki or honey garlic or peanut sauce.

What I love about this recipe is that it can be easily made again and again, just by changing the sauce and bang, you get a totally new dish with a different set of flavours.

How do I make tofu nigiri?

First and foremost, to start off this recipe right, you need to cook sushi rice. Now you can either make it in a pot as we did or in a rice cooker or an Instant Pot. It’s totally up to you. As we haven’t invested in one yet, hopefully soon, we went for the usual pot on the stove.

Make sure to rinse your rice over cold water, yet it’s a must! Cook the rice over medium heat and when done, let it rest on the side for 10 minutes, then transfer the rice to a large bowl. Mix the vinegar combination to add to the rice and fold it in. Let it rest until almost room temperature when done. You can find a whole post on sushi rice here, that will explain everything about it.

In the meantime, get prepping the tofu. Cut into rectangles and fry it. You can do it in a pan as we did, but could also use an air fryer or bake it, but that might change the timing of this recipe. When ready transfer the fried tofu to a plate with paper towels to drain any excess oil.

Almost to the exciting part! Get the sauce ready and then in the same pan, start heating it up. After a few minutes, add in the tofu and wait until it’s thickened and the sauce has covered the slices. Cut the nori sheets to 1.5 cm wide and get ready to assemble!

On a cutting board or flat surface, place the slice of nori and then place the tofu on top of it in the middle. Shape your rice into a ball or rectangle the same size as the tofu and when ready place it on top of the tofu slice. Now wet the nori sheet slightly (keep a small bowl of water beside you to help you out) and wrap it around the tofu and rice mix.

Get ready to add the finishing touches like sesame seeds, crispy shallots or your favourite ones. Plate them and add some soy sauce to the side to enjoy!

Do I have to press the tofu before cooking?

Absolutely yes! This is a must for sure, why? For two reasons, if you use a marinade or a sauce, getting rid of any excess water from the tofu will make it easier for them to soak in the tofu which will add more flavour to your dish. Secondly, it will help while cooking, less water means crispy and less crumbly tofu.

What equipment do I need for this tofu nigiri recipe?

You won’t need anything special equipment-wise. You can do everything with pans and pots. But you could also use a rice cooker if you prefer to make your sushi rice, or an air fryer to fry your tofu. Although you can just use what you have without having a different result.

Super Delicious Tofu Nigiri With Garlic Soy Sauce

Cristina

Tofu nigiri is the right balance between crispy tofu and chewy rice, covered in delicious garlic soy sauce for an umami-packed appetizer or quick lunch idea you can’t have enough of! 

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Prep Time 1 hour hr

Cook Time 30 minutes mins

Course Appetizer, Dinner, Lunch

Cuisine Asian

Servings 15

Ingredients

  

Tofu & Rice

• 200 g tofu
• 150 g dry sushi rice
• 200 ml water
• 3 tbsp rice vinegar
• 3 tsp sugar
• ¼ tsp salt
• 2 sheets of nori
• 2 tbsp frying oil
• sesame seeds
• dried crispy onion

Garlic Soy Sauce

• 2 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tbsp rice wine vinegar
• 1 tsp garlic powder
• ½ tsp chilli flakes
•  

Instructions

 

• Start by rinsing the rice in a fine-mesh strainer 3 times under cold water, or until the water comes clear. Add the rice to a pot and add the water (depending on how big your pot is, this might change). As a rule of thumb, add two fingers of water on top of your rice. 
• Cook the rice over medium heat until the water reaches a simmer. Cover and cook for about 15-17 minutes or until all the water is absorbed and the rice is tender. Remove from the heat with the lid still on and let it rest for ten minutes. 
• In a microwave-safe bowl add the rice vinegar, sugar and salt and microwave for 20 seconds, afterwards mix well. After the rice has rested, transfer it to a large bowl. Stir in the vinegar mixture 1 teaspoon at a time folding the rice until you have used all the mix. Don’t overwork it. Let it rest until almost at room temperature.
• In the meantime, cut the tofu into rectangles of 1.5 x 2.5 cm. Heat the frying oil in a large pan and start frying as soon as it’s hot. Fry for 5-7 minutes or until both sides are golden. Transfer the fried tofu to a plate with paper towels. Remove the oil from the pan. 
• Mix the ingredients for the garlic soy sauce in a small bowl and add them to the same pan on medium heat. After a couple of minutes, add the tofu to the sauce and let it cook until the sauce has thickened and is covering the tofu slices. 
• Cut the nori sheets on a cutting board, around 1.5 cm wide. Prepare a small bowl of cold water beside you and get ready to assemble your tofu nigiri.
• On the cutting board, place the nori sheet and add the tofu slice in the middle of it. Shape a rectangle or small ball of rice the same size as the tofu with your hands and place it on top of the tofu. Now slightly wet the nori sheet and wrap it around the tofu and rice. 
• Set your first tofu nigiri on a plate and keep repeating the same step until you finish all your tofu slices. When you are done, you can add any leftover sauce to the tofu or set it in a small bowl to dip in. 
• Lastly, add the finishing touches with a sprinkle of sesame seeds and/or crispy dried onions. Or add any of your favourite toppings and get ready to enjoy your tofu nigiri! 

Notes

If the sauce is too runny, add some cornstarch before adding it to the tofu, so that it will thicken as it cooks. 

Keyword tofu nigiri

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I can’t say it was the easiest walk in the park because I messed up the tofu the first time, but the day after they came out absolutely perfect! Practice makes better, although I can assure you that even the wonkiest of tofu nigiri will taste delicious!

I hope you have enjoyed this tofu nigiri recipe as much as we did! If you liked this recipe, why not check out the delicious onigirazu rice sandwiches we made last year as well as this delicious mushroom korma, these chicken tempura rolls, these rice paper spring rolls and this vegan egg mayo sandwich recipe. If it’s not enough food for you, check out these peach crostini for another quick appetizer recipe and these rosemary shortbreads.

Do you like sushi? Have you ever tried tofu nigiri? Do you like nigiri sushi? Let us know in the comments!

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