Delicious onigirazu (Japanese rice sandwich) filled with crunchy baked tofu katsu, homemade teriyaki sauce, thinly sliced lettuce and carrot.
Prep Time
15 mins
Cooking Time
15 mins
![Tofu Katsu Onigirazu](/recipes/images/tofu-katsu-onigirazu-1.webp)
Ingredients
Servings
2
Tofu katsu
Teriyaki Sauce
Other ingredients
Instructions
Make teriyaki sauce
- Add all ingredients for the sauce into a skillet and mix well.
- Turn stove on to medium-high heat and cook until sauce reaches a boil. Reduce heat to medium and stir continuously for 5-6 minutes or until the sauce thickens to desired consistency.
- Remove from heat and let cool complete before using or storing.
Make tofu katsu
- Preheat oven to 220°C / 425°F.
- Line a baking tray with aluminum foil. Spray the surface of the foil lightly with cooking spray.
- Drain tofu and cut into 0.5 inch slices. Pat dry with paper towels.
- Prepare three bowls. Place cornstarch in the first one, beaten egg in the second one, and breadcrumbs and salt in the third one.
- Pick up a slice of tofu and coat it in cornstarch, then in the egg, then finally in the breadcrumbs. Press down firmly to help the breadcrumbs adhere. Transfer to baking tray.
- Repeat for the rest of the tofu slices.
- Spray the crumbed tofu lightly with cooking spray, then transfer to oven. Bake for 10 minutes, flip, then bake for 5 more minutes.
Assemble
- Place a sheet of seaweed, with a corner pointing upwards, on a clean bench or large chopping board.
- Evenly spread rice in a thin layer in a square shape in the centre of the seaweed. Press down gently to compress the rice a little. You can wet your hands slightly with water to prevent rice from sticking to your hands.
- Add lettuce, then tofu katsu, then carrot and teriyaki sauce on top.
- Add another layer of rice on top. Try to keep the square shape.
- Fold each side of the seaweed sheet in towards the center gently but firmly to ensure everything will stay in place.
- Flip the onigirazu over and let rest for 5 minutes before cutting into halves.
- Repeat for the second onigirazu.
Notes
- Get creative with your fillings! Feel free to replace tofu with anything else you like. Eggplant or meaty mushrooms such as portobello mushroom would be great in this as well.
- Teriyaki sauce can be made ahead and kept in the fridge for 7-14 days.
- You may replace monk fruit sweetener with any other sweetener of choice.