Teriyaki Tofu Musubi

Preparation

1. For the sushi rice: Rinse your rice in water until it runs clear, about 3 times. Place the rice and water in a small saucepan over high heat. Bring to boil, then reduce to simmer and cover. Cook for 15 minutes, then remove from heat, and let stand for 10 more minutes. In the meantime, combine the rice vinegar, sugar, and salt in a bowl. Mix until melted. You can use the microwave to help melt the sugar and salt by microwaving on high for 30 seconds. When the rice is cooked, transfer to a bowl, add the vinegar mixture, and mix/fluff with a fork. Let it cool to room temperature before making your musubi.
2. For the tofu: In a medium-sized bowl place the pressed and sliced tofu. Add in the soy sauce and toss to coat. Add in the garlic powder, sea salt and black pepper, and 2 teaspoons cornstarch, and toss to thoroughly combine. Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 8 minutes. Remove the tofu and set aside until needed. Whisk together 1 teaspoon cornstarch + 1 teaspoon water to make a slurry. In a pan over medium low heat, mix ½ cup soy sauce, brown sugar, ground ginger, rice wine vinegar, and cornstarch slurry, whisking together to help dissolve the cornstarch slurry. Bring to a boil, then simmer for about 4 minutes until the sauce begins to thicken up. Whisk frequently so the cornstarch doesn't thicken up in spots but instead mixes evenly throughout the sauce. Turn the heat off. Add in the tofu. Stir to coat everything in the sauce, then allow to sit in the hot sauce for another 2-3 minutes.
3. For the musubi: Split your rice into 8 equal parts. With wet hands, press each part into the sidewall of your tofu container to make a patty the same size as your tofu slices. Pack it in firmly so it comes out as one piece. Top each rice rectangle with furikake & 1 slice of tofu. Wrap each with one of the nori strips.

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