Soft Tofu Kimmari (Seaweed Rolls)
A Unique Meal Alternative: Soft Tofu Kimmari
Enjoying tofu dishes frequently for a healthy diet, I’ve transformed it into a unique side dish called Soft Tofu Kimmari. This recipe is perfect as a meal substitute. The savory sauce, chewy seaweed, and incredibly soft tofu create a delightful combination that’s both delicious and satisfying. It’s easy to follow, making it suitable for any home cook.
Main Ingredients
- 1 pack Soft Tofu (firm or silken tofu can be used)
- 1-2 sheets Gimbap (seaweed for sushi rolls)
- 1 stalk Scallion (optional, for garnish)
Special Sauce
- 2 Tbsp Soy Sauce
- 2 Tbsp Water
- 1 Tbsp Mirin (cooking sake)
- 1/2 Tbsp Oyster Sauce
- 1 Tbsp Oligodang (corn syrup or similar sweetener)
- Pinch of Black Pepper
- 3-4 Tbsp Starch (potato starch or cornstarch)
- 2 Tbsp Soy Sauce
- 2 Tbsp Water
- 1 Tbsp Mirin (cooking sake)
- 1/2 Tbsp Oyster Sauce
- 1 Tbsp Oligodang (corn syrup or similar sweetener)
- Pinch of Black Pepper
- 3-4 Tbsp Starch (potato starch or cornstarch)
Cooking Instructions
Step 1
Carefully cut a small corner off the soft tofu package. Gently slide the tofu out onto a plate, trying to maintain its shape. This helps keep the tofu intact for rolling.
Step 2
Wrap the soft tofu tightly with plastic wrap and refrigerate for about 30 minutes. This step helps to drain some of the excess water from the tofu, making it easier to handle and shape. This is sometimes referred to as ‘draining the brine’.
Step 3
In a small bowl, combine 2 Tbsp soy sauce, 2 Tbsp water, 1 Tbsp mirin, 1/2 Tbsp oyster sauce, 1 Tbsp oligodang, and a pinch of black pepper. Whisk everything together until well combined to create the delicious special sauce.
Step 4
Remove the soft tofu from the refrigerator and gently pat it dry with paper towels to absorb any excess moisture. Lay a sheet of gimbap seaweed flat, and carefully place the drained soft tofu lengthwise onto the seaweed.
Step 5
Roll the soft tofu up tightly within the seaweed sheet, similar to making a sushi roll. Lightly dampen the edge of the seaweed with water to help seal the roll securely, preventing it from unraveling during cooking.
Step 6
Cut the rolled soft tofu into bite-sized pieces, about 2-3 cm thick, slightly thicker than typical gimbap. Use a sharp knife to slice smoothly, taking care not to tear the seaweed. Maintain the shape of each piece.
Step 7
Place the cut soft tofu kimmari pieces on a plate and generously coat them evenly with starch on all sides. Gently shake off any excess starch. Applying a thin, even layer of starch is crucial to prevent the seaweed from peeling off during frying or pan-searing.
Step 8
Heat a pan over medium-low heat with a generous amount of cooking oil. Carefully place the starch-coated soft tofu kimmari into the hot oil, seam-side down first. Pan-fry until golden brown on all sides. Flip them as soon as one side is cooked to prevent burning and achieve a chewy exterior and soft interior.
Step 9
Once the soft tofu kimmari pieces are golden brown and slightly crispy on both sides, pour the prepared special sauce into the pan. Reduce the heat to medium-low and let the rolls simmer in the sauce, allowing them to absorb the flavors. The sauce will thicken slightly, coating the rolls.
Step 10
Finely chop the scallions for garnish (optional).
Step 11
When the sauce has reduced and the kimmari is glossy, sprinkle the chopped scallions and sesame seeds over the top just before turning off the heat.
Step 12
Arrange the finished soft tofu kimmari attractively on a serving plate. Garnish with the remaining chopped scallions and sesame seeds for a beautiful presentation.
Step 13
Your chewy and melt-in-your-mouth soft tofu kimmari is ready! It’s visually appealing and delicious, making it a great dish for special occasions or a unique meal.
Step 14
The initial taste is a delightful blend of sweet, chewy, and savory. However, the mildness of the tofu balances the flavors perfectly, making it not too salty. It provides a satisfying and filling meal, perfect for a healthy and tasty option.
