Healthy & Delicious Tofu, Kimchi, and Egg Onigiri (Triangle Rice Balls)
Healthy & Delicious Tofu, Kimchi, and Egg Onigiri (Triangle Rice Balls)
Diet-Friendly Snack: Wholesome Tofu, Egg, and Kimchi Onigiri Recipe
Introducing a delicious diet meal incorporating tofu, kimchi, and eggs! This protein-rich, healthy snack is perfect for anyone, whether you’re dieting or not. Enjoy making a satisfying and nutritious treat.
Main Ingredients- 2 blocks firm tofu
- 13 sheets nori for onigiri
- 3 large eggs
- 2 bowls cooked rice
Cooking Instructions
Step 1
To effectively drain the tofu, first cut it into bite-sized pieces. Sprinkle 1 tsp of salt over the tofu pieces and microwave for 3 minutes. This process will draw out moisture, making the tofu firmer and ideal for sautéing.
Step 2
Finely chop about 2 leaves of kimchi. A good ratio is about one palm-sized cabbage leaf per block of tofu for balanced flavor. Since we’re using 2 blocks of tofu, 2 leaves are used here.
Step 3
After microwaving for 3 minutes, you’ll notice a significant amount of water has been released from the tofu. Carefully drain this water using a sieve. Your tofu is now ready for cooking.
Step 4
Place the drained tofu and the finely chopped kimchi into a heated non-stick pan. Sauté without any added oil, utilizing the moisture remaining in the tofu. As you sauté, mash the tofu with a spatula or masher, mixing it well with the kimchi. Cook until the tofu is well broken down and combined with the kimchi. It doesn’t need prolonged cooking; once mashed thoroughly, proceed to the next step.
Step 5
Mix the mashed tofu and kimchi thoroughly. This will form the delicious filling for your onigiri.
Step 6
Crack 3 eggs into a bowl. Remove the chalazae (the white, stringy bits) and whisk them thoroughly with a fork or whisk until smooth. Removing the chalazae helps the eggs cook more tenderly.
Step 7
Pour the whisked eggs into a preheated pan over medium heat. Wait until the edges begin to set. Cooking over high heat can cause burning, so maintaining medium heat is crucial.
Step 8
Once the eggs are partially cooked, gently scramble them with chopsticks or a spatula until soft curds form. This scrambled egg will add flavor and texture when layered with the rice and filling.
Step 9
Prepare your onigiri mold and line it with a sheet of nori. Season 2 bowls of cooked rice with 1 Tbsp sesame oil and 0.5 tsp salt, mixing well. Press about one-third of this seasoned rice into the mold, creating an even layer.
Step 10
Generously spoon the sautéed tofu and kimchi mixture over the layer of rice. Don’t be shy with the filling; more filling makes for a tastier onigiri!
Step 11
Cover the filling with the remaining seasoned rice. Press down firmly with the onigiri mold to shape it, then carefully remove the mold.
Step 12
Place the shaped rice ball onto a sheet of nori. Fold the bottom edge of the nori upwards to wrap the rice, then fold in the two side corners to create a neat triangle shape. Finally, fold the remaining bottom flap of the nori upwards to seal the onigiri. The moisture from the rice should be enough to hold the nori in place without needing extra adhesive.
Step 13
Your nutritious and delicious Tofu, Kimchi, and Egg Onigiri is complete! Enjoy your homemade treat.
