Irresistible Tofu Kimbap
Irresistible Tofu Kimbap
Make Lee Sang-min’s Tofu Kimbap with a Daiso Kimbap Maker
Lately, I’ve been hooked on unique kimbap made with simple ingredients, steering clear of the usual ones filled with sausage, egg, ham, and pickled radish! I’m enjoying experimenting with various ingredients to create distinctive rolls. About two years ago, Lee Sang-min introduced this ‘Tofu Kimbap’ on a TV show, and since I had all the necessary ingredients at home, I decided to make it right away!
Main Ingredients- 1 block firm tofu
- 5 Cheongyang peppers (Korean chili peppers)
- 3 bowls cooked rice
- 4 sheets of roasted seaweed for kimbap
Cooking Instructions
Step 1
First, take one block of firm tofu and cut it in half lengthwise. Then, slice it into long, rectangular sticks, about 1.5 to 2 cm thick. Cutting them not too thin will give a better texture inside the kimbap.
Step 2
Using paper towels, thoroughly pat the sliced tofu to remove as much moisture as possible. Excess moisture can cause oil to splatter when frying and prevent the tofu from adhering well to the rice, so this step is crucial.
Step 3
Trim the stems off the Cheongyang peppers and slice them lengthwise into strips of a suitable thickness for kimbap filling. If you enjoy spicy food, feel free to add more peppers. For milder palates or if cooking for children, you can reduce the number of peppers or substitute them with other vegetables.
Step 4
Now, prepare your pan. Add a generous amount of cooking oil to a frying pan and heat it over high heat until it’s well-heated. Using hot oil is key to achieving a crispy, fried texture for the tofu.
Step 5
Once the oil is hot enough, carefully add the dried tofu sticks. Reduce the heat to medium and fry them, turning occasionally, until they are golden brown and slightly crispy on all sides, almost like deep-frying. The goal is a crispy exterior with a tender interior. After frying, place the cooked tofu on paper towels to drain off any excess oil.
Step 6
Prepare the rice for the kimbap. In a bowl of warm cooked rice (about 3 bowls), add a good drizzle of sesame oil, a pinch of salt, and a pinch of toasted sesame seeds. Gently mix with a rice paddle until everything is evenly combined. Be careful not to mash the rice grains; mix it lightly.
Step 7
I’m going to use a round kimbap maker I bought from Daiso for this recipe. It helps create nicely shaped rolls! Spread a thin layer of the seasoned rice onto the bottom part of the kimbap maker. Make sure to slightly indent the center of the rice layer, creating a hollow space for the filling.
Step 8
Once the rice is spread, arrange the fried tofu sticks and the sliced Cheongyang peppers on top. Don’t be shy with the Cheongyang peppers; they are the star ingredient that gives this tofu kimbap its signature spicy kick and unique flavor!
Step 9
Now, it’s time to add the sauces generously over the tofu and peppers. Drizzle a good amount of sweet and savory teriyaki sauce, followed by a generous swirl of creamy mayonnaise for added richness.
Step 10
After drizzling the sauces, add another layer of the seasoned rice on top to cover the filling completely. Ensure it’s spread evenly to prevent the fillings from shifting when you roll the kimbap.
Step 11
Place the lid on the kimbap maker and press down firmly. This compacts the rice and fillings, ensuring that the kimbap will hold its shape and won’t fall apart when you roll it. Your kimbap filling is now ready!
Step 12
Now it’s time to roll the kimbap. Place a sheet of kimbap seaweed on a cutting board or a kimbap rolling mat, with the rough side (the side with the bumps) facing upwards. This helps the rice adhere better to the seaweed and prevents it from unraveling later.
Step 13
Place the prepared rice filling (from the kimbap maker) towards one end of the seaweed, leaving about a 1-2 cm border. It’s best to place only enough rice for one roll at a time to ensure easy rolling.
Step 14
Start rolling the seaweed tightly over the rice and filling, using the kimbap maker or your hands to shape it. Lightly dampen the edge of the seaweed with water to seal it shut; this makes the roll neat and prevents it from coming undone. Your kimbap is now rolled!
Step 15
Let the finished kimbap rest for a few minutes. Place the kimbap seam-side down and let it sit briefly. Then, using a sharp knife, slice the kimbap into bite-sized pieces. To ensure clean cuts without the rice sticking, you can lightly wet the knife blade or wipe it with a damp paper towel between slices.
