料理プロセス・とんかつ、キャベツのおにぎらず【レシピ・ラボ】

Press the tofu to remove excess moisture, then slice it into 1/2-inch thick slabs.

In a shallow bowl, mix the flour, salt, pepper, garlic powder, and onion powder.

In another bowl, pour the plant-based milk.

In a third bowl, place the panko breadcrumbs.

Dredge each tofu slice in the flour mixture, then dip in the plant-based milk, and finally coat with panko breadcrumbs.

Heat oil in a pan over medium heat and pan-fry the tofu slices until golden brown on both sides, about 3-4 minutes per side.

While the tofu is cooking, rinse the sushi rice under cold water until the water runs clear, then cook according to package instructions.

Once the rice is cooked, mix the rice vinegar, sugar, and salt in a small bowl until dissolved, then fold it into the rice.

To assemble the onigirazu, place a sheet of nori on a clean surface, add a scoop of sushi rice, a slice of tofu, avocado, and cucumber on top.

Fold the nori over the filling to create a square package, ensuring all sides are sealed.

Repeat with the remaining ingredients, then serve with soy sauce for dipping.

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