Paleo Japanese Brunch: Katsu-Tofu Avocado Sushi Bowls with Spicy Tamari Sauce
Discover the exquisite taste of Japan with our Paleo Japanese Brunch recipe for Katsu-Tofu Avocado Sushi Bowls. Featuring crispy katsu-style tofu, creamy avocado, and a zesty spicy tamari sauce, this dish combines the best of Japanese cuisine with Paleo principles. Experience the perfect balance of mouthfeel, aroma, and visual appeal in every bite!
Allergens
Soy (in tamari), tree nuts (almond flour)
Ingredients
- 12 oz extra
- firm tofu, pressed 1/2 cup almond flour 2 large avocados, sliced 4 cups sushi rice, cooked and cooled 2 tbsp sesame seeds 1/4 cup soy sauce (tamari for gluten
- free) 1 tsp grated ginger 1/2 tsp garlic powder 1/4 cup rice vinegar 2 tbsp honey 2 tbsp water 1 tsp wasabi paste Green onions, for garnish
Instructions
- Prepare the katsu style tofu by pressing it between two plates wrapped in paper towels for 30 minutes. Slice into 6 triangles.
- In a shallow dish, mix almond flour and sesame seeds. Coat each triangle of pressed tofu in the mixture, then set aside.
- In a medium saucepan, combine soy sauce (or tamari), ginger, garlic powder, rice vinegar, honey, water, and wasabi paste. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and let cool slightly.
- In a large bowl, toss the cooked sushi rice with the cooled spicy tamari sauce.
- Heat oil in a frying pan over medium high heat. Fry the tofu triangles until golden brown and crispy, about 2 minutes per side. Remove from pan and drain on paper towels.
- Assemble sushi bowls with a base of rice, followed by avocado slices, katsu style tofu, and green onions. Drizzle with additional spicy tamari sauce if desired.
Chef’s Insight
To achieve the perfect texture for the katsu-style tofu, press it well before frying.
Notes
Be sure to use extra-firm tofu for best results. Adjust the spiciness of the tamari sauce to taste by adding more or less wasabi paste.