Pairs well with Folded Kimbap
Folded Kimbap
(2.0)
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A versatile kimbap filled with tofu, mushrooms, and pickled vegetables.
00:30:00 total
Serves 4
medium
Snack
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Ingredients
- dried seaweed sheets - 4 (for rolling)
- cooked brown rice - 1 bowl (seasoned with salt and vinegar)
- olive oil - small amount (for cooking)
- starch - 1 tbsp (for coating tofu)
- lettuce - 5-6 leaves (for filling)
- vinegar - 1/2 tbsp (for seasoning)
- salt - 1/2 tsp (for seasoning)
- tofu - 1 block (cut into 1cm thick slices)
- shiitake mushrooms - 4 (sliced)
- pickled carrot - 1 cup (for filling)
- soy sauce - 2 tbsp (for sauce)
- water - 4 tbsp (for sauce)
- oligo syrup - 1 tbsp (for sauce)
- pepper - to taste (for seasoning)
- pickled red cabbage - 1 cup (for filling)
- bell pepper - 1 (julienned)
- aged kimchi - 2 tbsp (for filling)
- vegan mayonnaise - 2 tbsp (for filling)
- sesame seeds - 1 tbsp (for garnish)
- oligo syrup - 1 tsp (for filling)
Instructions
- Prepare Tofu: Slice tofu and season with salt and pepper.
- Stir-fry Mushrooms: Slice mushrooms and stir-fry in a pan.
- Cook Tofu: Coat tofu with starch and pan-fry until golden.
- Make Sauce: Combine soy sauce, water, and oligo syrup in a bowl.
- Assemble Kimbap: Cut seaweed sheets and layer with rice, tofu, mushrooms, pickled vegetables, and lettuce. Roll tightly.
- Slice and Serve: Wrap kimbap in cling film and slice into pieces.
