Ingredients
- 1 (14-ounce) block firm or extra-firm tofu
- 2 cups warm cooked short- or medium-grain rice
- 4 full sheets nori, halved lengthwise into 8 broad wrappers; trim to fit the mold
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon neutral cooking oil
- 1 teaspoon toasted sesame seeds (optional)
Instructions
- Drain the tofu, wrap it in a clean towel, and press under a light weight for 10 minutes.
- Cut the tofu into 8 rectangles. Stir the soy sauce, brown sugar, and rice vinegar together.
- Heat the oil in a nonstick skillet over medium heat. Cook the tofu for 3 to 4 minutes per side until golden.
- Add the sauce and turn the tofu until lightly glazed, 1 to 2 minutes. Remove from the heat.
- Place a broad nori sheet inside the mold, lining the full length of its bottom and both long sides with the free flaps above the rim. Measure about 1/4 cup warm cooked rice for one musubi. Spread half inside the nori lining, add one cooked tofu slice and optional sesame seeds, then spread the remaining rice evenly over the filling.
- Press the ingredient layers evenly with the plunger, then remove the plunger while leaving the musubi inside the mold.
- Fold the broad nori flaps over the entire top of the ingredient layers while the musubi is still inside the mold. Overlap the edges so the nori encloses the full length of the layered block.
- Place the plunger on the wrapped musubi to hold it together. Steady the mold and use the plunger to push the wrapped musubi cleanly through the open bottom onto a clean board. Repeat to make 8 musubi.
Notes
- For a gluten-free version, use a certified gluten-free tamari and verify every packaged ingredient.
- Let the tofu’s glaze stop dripping before it touches the rice or nori.
- Refrigerate perishable leftovers promptly; see the storage guidance.