Dishful

Vegan Spam Musubi

By nabylb

A plant-based twist on classic spam musubi featuring caramelized glazed tofu and a fluffy rolled mung bean egg, molded perfectly using a recycled tofu box.

Prep: 15 min · Cook: 15 min · Serves 2 · Cuisine: Japanese-American

Ingredients

• 1 cup split mung beans
• 1 cup soy milk
• 1 tbsp tapioca starch
• 1/2 tsp baking powder
• 1 tsp kala namak (black salt)
• 1/4 tsp turmeric
• 1 tbsp neutral cooking oil (for frying)
• 6 oz extra firm tofu
• 2 tbsp soy sauce
• 1 tbsp mushroom oyster sauce
• 1 tsp brown sugar
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp white pepper
• 1 sheet nori (seaweed)
• 1 cup cooked sushi rice
• 1 null empty plastic tofu container

Method

1. Make the mung bean egg mixture by blending the soaked split mung beans, soy milk, tapioca starch, baking powder, kala namak, and turmeric in a blender until completely smooth.
2. Heat a lightly oiled rectangular pan over medium-low heat. Pour a thin layer of the mung bean egg mixture into the pan. Once partially set, roll it up tightly to one side of the pan. Pour another thin layer of the mixture, lift the rolled portion to let the liquid flow underneath, and roll again. Repeat until you have a thick rolled omelet. Remove from the pan and slice it in half widthwise.
3. Slice the extra firm tofu into rectangular slabs. Pan-fry the tofu slabs in a lightly oiled pan over medium heat until golden brown on both sides.
4. In a small bowl, mix together the soy sauce, mushroom oyster sauce, brown sugar, garlic powder, smoked paprika, and white pepper. Pour this glaze over the pan-fried tofu. Flip the tofu slabs in the pan until the sauce thickens and fully coats the tofu. Remove from heat.
5. Prep your mold by placing a sheet of nori inside the empty plastic tofu container, letting the excess nori hang over the sides.
6. Press a layer of cooked sushi rice firmly into the bottom of the nori-lined container.
7. Layer a slice of the rolled mung bean egg on top of the rice.
8. Place a slice of the glazed tofu on top of the egg.
9. Fold the overhanging nori over the top to wrap it completely.
10. Invert the plastic container onto a cutting board to release the wrapped musubi block. Slice into thick pieces and serve.

Original: https://www.instagram.com/reel/DZfjNs6O84W/?igsi=cnN5aWtkaHU2Zjh3

Saved with Dishful, a recipe manager for home cooks.