Vegetarian Rice Roll (Sushi)

Had garlic tofu for lunch and thought I'd prepare the same for dinner but wrap it with the nori sheet that I brought from Manila and the result was great.

Had been having garlic and onion again lately so the mind is a bit busy during pranayama in the morning. Many thoughts... mostly positive ones... thoughts of all the possible things that I can do after my travel to India. Research... phd... yoga... go back to UP... start a studio in QC... migrate... even staying but nah... there's a tempting offer but I'm done here.

INGREDIENTS

1 cup tofu, cut into small cubes
1 cup shredded cabbage
1 cup shredded red cabbage
1 egg
3 cloves garlic, minced
oil for frying tofu
2 cups cooked rice
2 tbsp vegetarian oyster sauce
1 tsp soy sauce
2-3 tbsp water
5 nori sheets
salt and pepper to taste

Heat enough oil to fry the tofu. When the tofu is crispy, pour out excess oil until about 1-2 tbsp is left in the pan. Add the minced garlic and stir fry with the tofu. Add the cabbage, stir fry for about a minute. Add the water and continue stir frying for 30 seconds. Add the oyster sauce. Mix well. Push the vegetables and tofu on one side and cook the egg until almost done, scramble the egg and mix with the vegetables. Remove from heat and add the cook rice and soy sauce. Mix well. Add salt and pepper to taste. Use this as a filling for the nori. You can follow the instructions on how to make sushi from the nori wrapper.

You can also dip the rice roll in sweet chili sauce. Not the traditional Japanese way of eating sushi but it was also good. Joji said I'm not actually practicing moderate eating with all food that I'm eating. The key is the quantity. Who said being vegetarian is boring? You just have to be creative in the food that you eat and listen to your body. The body has its own way of telling us what it needs... we simply have to learn how to listen carefully.