Brown Bag Sushi

Directions

1. 1
   Put the fried tofu pieces in a large heatproof bowl and pour boiling water over them to cover; drain immediately.
2. 2
   When cool enough to handle, squeeze out the water.
3. 3
   Cut the rectangles in half crosswise, making 24 almost-square pieces, each with one side that opens to form a pocket.
4. 4
   In a large nonreactive saucepan, combine the stock with the mirin, soy sauce and sugar and bring to a boil over high heat.
5. 5
   Add the tofu squares and stir to moisten.
6. 6
   Cover with a lid that will keep the tofu submerged and simmer gently over low heat for 15 minutes.
7. 7
   Transfer to a plate and let cool.
8. 8
   Before using, gently squeeze the tofu to release any liquid and pat dry with paper towels.
9. 9
   In a small skillet, toast the sesame seeds over moderate heat, stirring, until fragrant, about 3 minutes.
10. 10
    Let cool on a plate.
11. 11
    Shape about 3 tablespoons of the Sushi Rice into a flattened oval.
12. 12
    Slide it into a tofu pocket to just fill it.
13. 13
    Repeat with remaining rice and tofu.
14. 14
    Cover with a damp cloth until ready to eat.
15. 15
    Serve the sushi with a generous pile of pickled ginger and a small bowl of the toasted sesame seeds for dipping.