Kimchi Tofu Rice Paper Rolls

• 份量: 6 rolls

食材

Tofu

1 block firm or extra-firm tofu, cut into rectangular strips

2 tbsps kimchi juice

1 tbsp sesame oil

1 tbsp maple syrup

1 tbsp tamari

1 tbsp dark soy sauce

1 tbsp rice vinegar

1 tbsp kimchi hot sauce or sriracha

1 tsp cornstarch (to be whisked into reserved marinade)

Rolls

pickled radish

pickled cucumber

cooked rice

roasted seaweed sheets

rice paper

步驟

For the pickled veg:

Combine matchstick cut radishes and cucumber with rice vinegar, tamari, chili crisp, chopped cilantro, sprinkle of sugar and salt. Shake and leave in fridge until ready.

Mayo:

Make the kimchi mayo by combining 1/4 cup vegan mayo, 2 tablespoons chopped kimchi, 1 tablespoon kimchi hot sauce or sriracha, and zest of 1 lime.

For the tofu:

Bring a pot of generously salted water to a boil. Add the cut tofu and boil gently for 5 minutes. Drain and pat dry. In a bowl, whisk together the kimchi juice, sesame oil, maple syrup, tamari, dark soy, rice vinegar, and hot sauce. Add the tofu and let it marinate for 10 minutes.

Heat a thin layer of avocado oil in a pan on medium heat. Remove the tofu from the marinade (reserve the leftover marinade) and cook in a single layer for 3 to 4 minutes on one side until golden, then flip and cook another 2 minutes. Lower the heat. Whisk the cornstarch into the reserved marinade, then pour into the pan and cook for 1 minute until the sauce thickens and coats the tofu.

Assemble:

To assemble, dunk a sheet of rice paper in cool water for 5-7 seconds. Lay on parchment or a clean dish towel. In the middle, layer 2 pieces of seaweed, white rice, tofu strips (3-4), cucumber, and radish. Roll like a burrito, as tightly as possible, tucking the sides as you go. Repeat x6. Serve with kimchi mayo!!

筆記

https://www.instagram.com/p/DOjW_cmEXh-/