Tofu Fish On Rice Recipe

Rinse the rice under cold water until the water runs mostly clear (about 2–3 minutes) to remove excess starch.

Combine rinsed rice and 480 ml water in a medium saucepan. Let rice soak 20–30 minutes if time allows (optional, yields better texture).

Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest covered for 10 minutes.

While rice rests, warm rice vinegar, sugar, and salt in a small bowl or microwave until sugar dissolves. Gently fold seasoning into the hot rice with a rice paddle or spatula, fanning if you want a glossy finish. Keep covered and warm.

Press and prepare tofu

Drain the tofu and press it for 15–30 minutes to remove excess water. You can wrap tofu in a clean towel and place a weight on top. After pressing, cut the block into 8 fillet-like slices about 1–1.5 cm thick and 6–7 cm long.

Marinate

In a shallow dish, whisk together soy sauce, mirin, sake (if using), rice vinegar, sugar, sesame oil, minced garlic, and minced ginger. Crumble or place small pieces of nori among the tofu slices or sprinkle the nori on top—this imparts a 'sea' flavor. Place tofu slices in the marinade and let sit 10–15 minutes, turning once to coat both sides. Reserve the remaining marinade.

Coat for sear

Lightly pat each marinated tofu slice with cornstarch to coat both sides evenly. Shake off excess.

Pan-fry

Heat neutral oil in a nonstick or well-seasoned skillet over medium-high heat. When shimmering, add tofu slices and sear 2–3 minutes per side until golden brown and slightly crisp. Work in batches if necessary to avoid crowding. Transfer seared tofu to a plate.

Glaze

Return the reserved marinade to the skillet and bring to a simmer for 1–2 minutes to boil off alcohol and slightly thicken. If marinade is thin, mix 1 tsp cornstarch with 1 tbs cold water and stir into the simmering marinade to glaze. Add the seared tofu back to the skillet and spoon the hot glaze over each piece for 1 minute to coat and warm through.

Squeeze half a lemon over the glazed tofu pieces for brightness just before plating (optional).

Spicy mayo (optional)

Mix mayonnaise and sriracha (or diluted gochujang) in a small bowl. Adjust heat to taste.

Divide the seasoned rice among 4 bowls or plates, creating a shallow well or a flat bed.

Place 2 tofu 'fish' fillets over each portion of rice.

Drizzle a little spicy mayo over the tofu (optional), sprinkle sliced scallions, toasted sesame seeds, and a pinch of furikake if using. Add pickled ginger or pickled radish on the side for contrast.

Serve immediately while tofu is warm. Provide extra lemon wedges, soy, or hot sauce at the table if desired.