Coconut Tempura Tofu Rolls

The tofu should be pressed so the batter will adhere to it. Place the block between two clean dishtowels or paper towels. Set a bowl holding a few canned items on top. Drain for 10 minutes.

Rice Prep Time: Up to 1½ hours
Sushi Prep Time: 30 minutes
Makes 4 rolls (20 pieces)

Oil for frying
4 tablespoons unsweetened coconut flakes
4 tablespoons panko breadcrumbs
½ cup (125 ml) Vegan Tempura Batter
4 oz (115 g) firm tofu, drained
Potato starch or cornstarch (corn flour) for dusting
Four 4 x 7-in (10 x 18-cm) nori sheets
3 cups (600 g) Traditional Sushi Rice or other sushi rice
2 oz (60 g) red cabbage, shredded
½ carrot, cut into thin matchsticks
1 green onion (scallion), thinly sliced
4 teaspoons chopped roasted peanuts
Curry Mayonnaise for dipping

Heat 1 in (2.5 cm) of oil to 350°F (175°C) in a skillet over medium heat. Adjust heat as needed to maintain temperature.
Stir the coconut flakes and panko breadcrumbs into the tempura batter. Do not overmix.
Pat tofu dry and cut into chopstick-width lengths. Dust lightly with potato starch. Shake off excess, then dip into the coconut batter. Fry the tofu in the oil, turning as necessary until the coating is golden brown, about 2 minutes per side. Drain on a wire rack.
Place a sheet of nori vertically on a bamboo rolling mat. Make sure the short end is parallel to the bottom of the mat and the rough side is facing upwards.
Dip your fingertips lightly in cool water and spread about ¾ cup (150 g) of the sushi rice evenly over the bottom ¾ of the nori.
Lay ¼ of the fried tofu horizontally across the center of the rice, making sure it extends to both edges of the nori. Then add ¼ of the cabbage, carrots and green onions. Sprinkle 1 teaspoon of peanuts over the top.
Wet your fingertips again and slide your thumbs underneath the mat while grasping the fillings with all other fingertips. Roll the bottom of the mat just over the fillings, tucking the fillings tightly under the fold. (Do not allow the mat to get stuck inside the roll!)
Lift the edge of the mat. Continue rolling until the roll is complete and the seam is facing down. Gently shape the roll by pressing your forefingers on top of the mat while simultaneously pressing your thumbs and middle fingers on the sides. Allow the roll to rest seam-side down on a cutting board for at least 2 minutes. Repeat with remaining ingredients to make 3 more rolls.
Dip the blade of a very sharp knife in water. Use a swift sawing motion to cut each roll into 5 pieces. Serve with Curry Mayonnaise for dipping.