Agedashi Tofu

Preheat the oven to 450°F. Add sushi rice and 1¼ cups cold water to a small saucepan and bring to a boil. Lower heat, cover, and cook rice until tender, about 10 minutes. Remove from heat and set aside for an additional 5 minutes. Add rice vinegar and a pinch of salt to the rice and stir. Transfer to a bowl and cover.

In a small bowl, mix together the vegan butter, 1 tsp sweet soy, and white miso paste. Place the napa cabbage on a baking sheet and slather with the sweet miso butter. Bake cut-side up until tender and caramelized in places, about 15 to 18 minutes.

Drain the tofu and press with paper towels to remove as much water as possible. Thinly slice the scallion. Cut the tofu into 4 blocks.

Rinse the small saucepan. Add the nori, tamari, mirin, and 2 cups water to the saucepan and place over high heat. Bring dashi to a simmer, reduce heat, and keep warm on low heat.

Place a medium saucepan or skillet over medium-high heat and heat 1½ cups vegetable oil. Place the potato starch into a medium bowl. Once the oil is hot, dust the tofu in the potato starch (shaking off any excess), and carefully place into the pan. Cook until crispy and golden, about 5 to 6 minutes per side. Transfer tofu to a cutting board or plate and immediately sprinkle with salt.

Chop the roasted cabbage. Divide the sushi rice between large shallow bowls and pour the dashi over it. Top with cabbage, tofu, sliced scallion, and daikon radish. Drizzle with remaining sweet soy and sprinkle with togarashi.