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1
Drain the tofu.
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2
Cut tofu into bite size pieces.
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3
Lay 2 paper towels (or one clean kitchen towel) on a large plate.
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4
Spread the tofu pieces on the plate.
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5
Lay 2 more paper towels or a kitchen towel on top of the tofu.
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6
Place a fairly heavy book on top and set aside for 30 minutes.
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7
This absorbs the excess water in the tofu.
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8
Cook quinoa and edamame according to package directions and set aside.
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9
When tofu is ready, place it in a medium-sized bowl and pour the tamari over it.
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10
Mix until all the tofu is covered in tamari.
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11
Heat a pan/wok on medium-high heat and add the sesame oil.
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12
When pan is hot, add tofu and cook until golden brown on all sides (about 5-10 minutes depending how hot the pan is).
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13
You want it to be crispy and golden!
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14
Set aside.
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15
After all the vegetables are cut/prepared, start making the dressing.
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16
Make a wasabi paste by mixing the wasabi powder and water in a small bowl.
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17
Then add the tahini, tamari and rice wine vinegar and whisk until well combined.
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18
Now we can assemble our sushi bowls.
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19
First add quinoa into 2 bowls, then add vegetables, tofu, pickled ginger, nori and sesame seeds.
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20
Pour dressing over the top, toss to combine and enjoy!
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21
I was inspired by sushi rolls and wanted to make my own version at home without actually having to assemble a sushi roll!
