• Note: I recommend prepping all the veggies, sushi rice, and sauces before you make your tofu tempura. The tempura is crispiest right after you make it, therefore we want this to be our last step.
• Start by making your sushi rice if you have not already. Follow it to package instructions.

  Prep all your veggies and set aside.
• To make your spicy mayo: simply combine the mayo + sriracha in a bowl. Set aside.

  To make your eel sauce: combine your mirin, white sugar, and soy sauce over medium heat in a small saucepan. Bring it it a low-boil, then turn down to med/low so it is still simmering. Stir for about 5 minutes, until the sauce thickens slightly. Turn off the heat and let it sit for 10 minutes - it will continue to thicken as it cools.
  1/2 cup vegan mayonnaise, 3-4 tsp sriracha (or another hot sauce of choice) , 1/3 cup soy sauce, 1/3 cup mirin, 1/3 cup white sugar

Tofu Tempura

• Grab a large saucepan and add your oil so that it covers about 1 inch of the base. Warm over medium heat. Add your thermometer stick: you want your temperature to be between 325°- 375°F.

  Tip: If you temp gets too low, your tempura will get soggy. If your temp is too high, it can burn. Monitor your temp closely as you are cooking.
  1/2-1 cup neutral high heat oil, 16 oz extra firm tofu
• Cut your tofu into cubes or thin rectangles. Dry the pieces with a cloth or paper towel.

  In a large bowl, combine your white cake flour with chilled club soda and ice water. Use chopsticks of a fork to combine. No need to get every single lump out. You do not want to over mix your batter. The batter will be fairly thin.
  1 cup white cake flour, 1 cup chilled club soda, 1/2 cup ice water
• Add some extra white cake flour in a shallow bowl. Toss your tofu cubes gently with some white cake flour before dipping into the batter (this helps the batter stick). I use a chopsticks or a tongs to dip the tofu and gently shake to get off excess batter.

  Place the tofu cube directly into the hot oil (carefully!). You can add as many tofu cubes as you can without overcrowding the pan. The tofu will likely be only half submerged - but this is okay, we will flip them.
• After 1-2 minutes, flip your tofu to cook the other side for another minute or two.

  Tofu tempura does not need to cook long. You know it's done when the outer coating is very pale golden.

  Remove your tofu tempura and place on a paper-towel lined LARGE plate. Do not stack tempura pieces on top of one another or they will get soggy.
• Continue to cook the rest of your tofu. If pieces of batter build up in the fryer oil, remove them with a slotted spoon.

  Tofu tempura should be eaten soon after it's made. It tends to lose it's crispiness even as early as 30 minutes as cooking.

Serve

• Add your sushi rice in the base of a shallow bowl. Add your tofu tempura, carrots, cucumber, avocado, edamame, and nori pieces. Drizzle the top with spicy mayo and eel sauce. Sprinkle on black and white sesame seeds, if desired.

  Enjoy!