Yubuchobap

Ingredients

• Firm tofu (1 block (approximately 14 oz))
• Sushi rice (1 cup, uncooked)
• Carrots (1 medium, finely diced)
• Cucumber (1 medium, finely diced)
• Radish (1/2 cup, finely diced (preferably daikon))
• Green onions (2, chopped)
• Sesame oil (2 tablespoons)
• Soy sauce (2 tablespoons)
• Rice vinegar (1 tablespoon)
• Sugar (1 teaspoon)
• Salt (1/2 teaspoon)
• Sesame seeds (1 tablespoon, toasted (for garnish))

Instructions

1. Begin by cutting the firm tofu block into 8 equal-sized rectangles, creating pockets for the rice filling.
2. Heat a non-stick pan over medium heat and lightly fry the tofu rectangles in a small amount of oil until they are golden brown on both sides, about 4-5 minutes per side. Once browned, set them aside on a paper towel to cool.
3. While the tofu cools, cook the sushi rice according to package instructions. Once cooked, let it cool slightly.
4. In a large bowl, combine the cooked sushi rice, finely diced carrots, cucumber, radish, chopped green onions, soy sauce, rice vinegar, sugar, salt, and sesame oil. Mix well until all ingredients are evenly incorporated.
5. Gently open each fried tofu rectangle to create a pocket. Carefully stuff each pocket with the seasoned rice mixture, pressing gently to fill without breaking the tofu.
6. Arrange the filled yubuchobap on a serving platter and garnish with toasted sesame seeds.
7. Serve warm or at room temperature, accompanied by a small bowl of soy sauce for dipping.