Spicy Tofu Futomaki

Makes 4 thick sushi rolls (20 pieces)

Cool, creamy tofu takes on a spicy tone in this delicious roll. For a bit of surprise, freshly squeezed orange juice as well as a bit of the zest blend in with the spice marinade. Tempura avocado gives the roll a slight but necessary crunch. Try dipping this roll in tangy ponzu sauce.

ingredients

4 4in x 7in piece of nori
3-3 1/2 cups basic or brown sushi rice
8 wedges of avocado, about 1/4 in thick
tempura batter
oil for frying
Vegan Tempura Batter
1 cup flour
1 tsp baking powder
1/2 tsp salt
1 cup ice water
Spicy Tofu
4 oz firm tofu, roughly diced
2 TBSP finely chopped scallions
1 TBSP freshly squeezed orange juice
1/2 tsp orange zest, finely grated
1 TBSP garlic chili paste
salt to taste

directions

1
To prepare tempura batter, mix all ingredients in a bowl until just mixed. Set aside.
2
To prepare spicy tofu, place all ingredients in a non metal bowl and toss well. Set mix aside.
3
In a thick bottomed frying pan, heat about 1/4 inch of oil to 350 degrees F. While oil heats, dredge avocado slices in plain flour, tapping to remove excess flour. When oil is ready, dip avocado slices into tempura batter before carefully sliding into the hot oil. Fry slices until golden brown on both sides, flipping if necessary. Drain on paper towels or a clean lint free kitchen towel. Set aside.
4
To assemble each roll, place nori vertically, rough side up on a bamboo rolling mat. Cover nori with an even layer of rice, leaving approximately the top 2/3 of the nori uncovered. Place 2 wedges of tempura avocado in the center of the rice, making sure that the pieces extend from edge to edge of the nori. Top with about 2 1/2 TBSP of the tofu mixture. Roll according to the futomaki rolling technique. Repeat with remaining ingredients.
5
Cut into 5 pieces. Serve with orange wedges, pickled ginger and ponzu if desired.