Simple Tofu Kimchi Rolls (No Rice)
Simple Tofu Kimchi Rolls (No Rice)
Light & Healthy Meal! Low-Calorie Tofu Kimchi Rolls Made with Tofu Instead of Rice
Worried about weight gain as you age? Try these delicious tofu kimchi rolls, packed with fluffy tofu instead of rice. You can customize the fillings to your liking for a healthy and satisfying meal.
Ingredients- 1/2 block Tofu (approx. 150g)
- 4 sheets Gim (seaweed for kimbap)
- 1/4 Carrot
- 50g Spring greens (like chive, shepherd’s purse)
- 2 Eggs
- 2 strips Pickled radish (danmuji)
- 3 Imitation crab sticks (kani kama)
- Cooked burdock root strips (ready-made or homemade) as needed
- 1/2 tsp Soy sauce
- 1/2 tsp Sesame seeds
- 1 tsp Sesame oil
- Pinch of Salt
Cooking Instructions
Step 1
Wrap the tofu in cheesecloth or paper towels and press firmly to remove as much water as possible. Heat a dry pan over medium heat and add the tofu. Cook until the moisture evaporates and the tofu is lightly golden brown. Transfer the cooked tofu to a bowl, add salt, sesame seeds, and sesame oil, then mash gently to create the filling.
Step 2
Julienne the carrot thinly. Heat a lightly oiled pan over medium heat, add the carrots, and stir-fry with a pinch of salt until crisp-tender. For the eggs, separate the yolks and whites, whisk each with a pinch of salt, and cook as thin omelets or scrambled eggs. Slice the cooked eggs into desired lengths.
Step 3
Wash the chosen spring greens (like chive) thoroughly. Blanch them briefly in boiling water, then rinse under cold water and squeeze out excess moisture. Chop the greens and season them lightly with soy sauce, sesame seeds, and sesame oil to make a seasoned vegetable side dish. (You can substitute with spinach or cucumber strips).
Step 4
Lay a sheet of kimbap seaweed on a rolling mat. Spread a thin layer of the seasoned tofu filling evenly over the seaweed, leaving a small border at the top. Arrange the julienned carrots, egg slices, pickled radish, imitation crab sticks, burdock root, and seasoned greens attractively on top of the tofu. Carefully roll the seaweed tightly from the bottom, moistening the top edge with a little water or a few grains of rice to seal. Brush the outside of the roll with sesame oil and slice into bite-sized pieces.
Step 5
Sprinkle with sesame seeds to finish the no-rice tofu kimchi rolls. These are delicious served with mustard sauce or soy sauce for dipping, if desired.
