Crispy Tofu Musubi (Vegan Rice Sandwich)

Cook your rice according to package instructions, I recommend using a rice cooker, makes your life a lot easier;

Drain and pat dry the tofu, cut into 1/2 inch thick slabs;

Prepare two shallow bowls, in one bowl, whisk together the flour, garlic power, paprika, white pepper, salt, and soy milk till smooth;

If using veggie puffs or chips, mash them into crumbs, transfer into the other shallow bowl;

Dip the tofu slab into the flour mixture bowl first, coat all sides, shake off excess batter;

Then dip into the crumbs bowl, turn it around a couple of times till fully covered, repeat with all the tofu slices;

In a nonstick pan, heat a large drizzle of oil till hot, pan-fry the tofu till golden crispy, about 3-4 minutes per side, watch your heat so they don't burn;

When the rice is done, shape rice into blocks that are the same size as your tofu slices, you could also use a mold if you have one, but don't worry, hands work just find too;

Assemble the musubi, place a layer of avocado on top of the rice block, then add fried tofu, cut the nori into 1/2 inch wide long strips, wrap it around the stack to keep everything together, the moisture from the rice should naturally seal the nori strip, but if it's not sticking, just wet the ends with a bit water;

Drizzle on sriracha and mayo, enjoy!