Name: Tofu Stuffed Cucumber Sushi Roll
Total time: PT1800.0S
Yield: 4
Ingredients: 1 package Firm Tofu; 1/2 teaspoon Smoked Paprika; 1/2 teaspoon Salt; 1/4 teaspoon Chili Powder; 1/4 teaspoon Finely Ground Black Pepper; 1 tablespoon Oil; 1/2 cup Short Grain White Rice; 1 tablespoon Rice Vinegar; 2 teaspoon Granulated Sugar; 3 tablespoon Almond Butter; 1 tablespoon Soy Sauce; 1/2 Lime; 1 tablespoon Honey; 1 teaspoon Fresh Ginger; 1 tablespoon Water; 2 Cucumber; 1/4 Red Bell Pepper; 1/4 Orange Bell Pepper; 1 bunch Scallion

This refreshing Tofu Stuffed Cucumber Sushi Roll is a simple sushi method that involves hollowing out a cucumber, stuffing it with crispy tofu and veggies, and slicing into colorful pieces of vegetarian sushi!

Low-Fat

Oven

Intermediate

Date Night

Tofu Stuffed Cucumber Sushi Roll

calories

total_fat

saturated_fat

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total_carbohydrate

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Tofu

Firm Tofu

package

Smoked Paprika

teaspoon

Salt

Chili Powder

Finely Ground Black Pepper

tablespoon

Sushi Rice

Short Grain White Rice

Rice Vinegar

Granulated Sugar

Almond Butter Awesome Sauce

Almond Butter

Soy Sauce

Lime

Honey

Fresh Ginger

Water

Cucumber Sushi

Cucumber

Red Bell Pepper

Orange Bell Pepper

Scallion

bunch

Stove

Preheat oven to 400 degrees F (200 degrees C).

Pat {@3:} dry with paper towels, then cut into long 1/2-inch thick strips. Add to a bowl with the {@1:}, {@4:}, {@2:}, {@0:} and gently rub to coat. Heat {@5:} in a large oven-safe or cast-iron skillet over medium-high. Add tofu and cook on all sides until crispy, about 5 minutes.

Pat Firm Tofu (1 package) dry with paper towels, then cut into long 1/2-inch thick strips. Add to a bowl with the Smoked Paprika (1/2 teaspoon), Salt (1/4 teaspoon), Chili Powder (1/4 teaspoon), Finely Ground Black Pepper (1/4 teaspoon) and gently rub to coat. Heat Oil (1 tablespoon) in a large oven-safe or cast-iron skillet over medium-high. Add tofu and cook on all sides until crispy, about 5 minutes.

Transfer dish to the oven and cook until tofu is dry and crispy, about 15 minutes.

Cook {@1:} according to instructions on package. When finished, don’t stir rice and allow it to cool for 10 minutes. In a small bowl combine {@2:}, {@0:} and {@3:} until sugar dissolves. Stir into rice.

Cook Short Grain White Rice (1/2 cup) according to instructions on package. When finished, don’t stir rice and allow it to cool for 10 minutes. In a small bowl combine Rice Vinegar (1 tablespoon), Granulated Sugar (2 teaspoon) and Salt (1/4 teaspoon) until sugar dissolves. Stir into rice.

Combine {@0:}, {@2:}, juice from {@5:}, {@4:}, {@1:} and {@3:} in a small bowl, adding a dash of water as needed to create a smooth sauce. Set aside.

Combine Almond Butter (3 tablespoon), Soy Sauce (1 tablespoon), juice from Lime (1/2 N/A) [juiced], Honey (1 tablespoon), Fresh Ginger (1 teaspoon) [freshly grated] and Water (1 tablespoon) in a small bowl, adding a dash of water as needed to create a smooth sauce. Set aside.

Combine Almond Butter (3 tablespoon), Soy Sauce (1 tablespoon), juice from Lime (1/2), Honey (1 tablespoon), Fresh Ginger (1 teaspoon) and Water (1 tablespoon) in a small bowl, adding a dash of water as needed to create a smooth sauce. Set aside.

Cut each {@3:} in half and remove seeds with either a small spoon or knife to create a long, hollow tube. Spoon in a small amount of rice, then compress towards one side of the tube with a knife or chopsticks. Add a piece of tofu, a piece of {@2:}, and fill in the remaining gaps with slices of {@1:}, and {@0:} Pack it as tightly as possible!

Cut each Cucumber (2 N/A) in half and remove seeds with either a small spoon or knife to create a long, hollow tube. Spoon in a small amount of rice, then compress towards one side of the tube with a knife or chopsticks. Add a piece of tofu, a piece of Scallion (1 bunch), and fill in the remaining gaps with slices of Red Bell Pepper (1/4 N/A) [thinly sliced], and Orange Bell Pepper (1/4 N/A) [thinly sliced] Pack it as tightly as possible!

Cut each Cucumber (2) in half and remove seeds with either a small spoon or knife to create a long, hollow tube. Spoon in a small amount of rice, then compress towards one side of the tube with a knife or chopsticks. Add a piece of tofu, a piece of Scallion (1 bunch), and fill in the remaining gaps with slices of Red Bell Pepper (1/4), and Orange Bell Pepper (1/4) Pack it as tightly as possible!

With a sharp knife, slice the cucumber into 1/2-inch thick pieces. If you start to notice the filling is loose as you cut, stuff in some rice and peppers where needed. Serve with the peanut dipping sauce.

Tofu Stuffed Cucumber Sushi Roll

4.0

30MINS

$2.19

Ingredients

Nutrition Per Serving

Nutrition Per Serving

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