Tofu: Musubi
by Lishka DeVoss

Use the tofu carton to make your musubi mold. With scissors, cut carton in half crosswise, then cut 1/2-inch off one of the cut sides to make it shorter than the other. Nest the shorter half into the longer half to create a musubi mold that is roughly 4 x 2.5-inches. Line with plastic wrap before using.

INGREDIENTS

1 (14 or 16-ounce) package extra-firm tofu (drained and pressed)
2 tbsp vegetable oil
2 (7.5-by-9-inch) toasted nori sheets (cut into 6 strips, each approx. 7.5 x 3-inches )

RICE:
1 cup short-grain white rice
1 and 1/3 cup water

BOWL (whisked together):
1/4 cup soy sauce
1/4 cup mirin
1.5 tbsp light brown sugar
1/2 tsp ground ginger
1/2 tsp garlic powder

PREPARATION

1. Start rice (Instant Pot rice setting). When done, fluff and allow to cool a bit.

2. Cut tofu in half crosswise. Cut each half into three 1/2-inch thick rectangles.

3. In medium skillet, heat oil on medium. When hot, carefully add the tofu. Cook until browned on one side — about 5 minutes.

4. Flip carefully — cook 5 more minutes.

5. Flip them again, then pour in BOWL and simmer undisturbed — 4 minutes.

6. Flip them again and continue simmering undisturbed — 4 minutes (until the liquid thickens slightly).

7. Turn off heat; let tofu cool in skillet.

ASSEMBLE THE MUSUBI

1. Place one nori strip into lined musubi mold with ends hanging over the 4-inch edges a bit.

2. Scoop in 1/3 cup rice and, with damp fingers, press rice into the corners.

3. Place one tofu piece onto rice, then fold nori ribbon over tofu to create a seal. (Use overhanging plastic wrap to firmly press down on the musubi.

4. Repeat with remaining ingredients until all 6 musubis are assembled.

5.  When done, pour 2 Tbsp water into the remaining sauce and heat over medium, stirring occasionally, until it begins to simmer. Pour sauce into a small bowl.

NOTE Serve at room temperature alongside pan sauce for dipping.

Updated 2026-09-08

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