Tofu Katsu

Add the sushi rice and 1¼ cups water to a small saucepan with a pinch of salt. Bring to a boil, cover, and reduce heat to low. Cook until the rice is tender and all of the water is absorbed, about 13 to 15 minutes. Uncover to cool.

Thinly slice the scallions. Thinly slice the broccoli florets. Deseed and thinly slice the red bell pepper. In a small bowl, whisk together the mirin, tamari, sesame oil, rice vinegar, 1 tbsp water, and just 2 tsp of the nori spice. Mix the tamari sauce and set aside.

Drain the Wildwood® tofu and cut into 6 slices. Wrap the slices in paper towels and let the water drain. Add the cornstarch to a medium bowl along with ¼ cup water and whisk well. Place the panko breadcrumbs on a plate and mix in just 1 tbsp of the nori spice.

Place a large nonstick skillet over medium-high heat with ¼ cup vegetable oil. Toss the tofu in the cornstarch mixture and then press into the seasoned breadcrumbs. Once the oil is hot, lay the tofu into the skillet and cook until browned, about 3 minutes per side. Transfer to a plate, sprinkle with salt, and cover loosely with foil. You will fry the rice in this skillet, so no need to wipe clean.

Return the skillet to medium-high heat and add the sliced scallions, broccoli, bell pepper, and a pinch of salt and pepper. Cook until broccoli is bright green and crisp-tender, about 3 to 4 minutes. Add the cooked rice and continue to cook, stirring frequently, until hot, about 2 to 3 minutes more.

To serve, scoop the broccoli fried rice onto plates and top with the crispy tofu. Sprinkle the plates with the remaining nori spice. Serve tofu katsu with pickled ginger and tamari sauce for dipping. Eat up!