Healthy & Delicious Tofu Jjajjo (Crispy Tofu Rolls)
Crispy Tofu Jjajjo: A Healthy and Flavorful Recipe
Introducing our Tofu Jjajjo, a delightful and healthy twist on a popular Korean snack! These crispy rolls, made with soft tofu, are a guaranteed hit for everyone, from kids who are picky eaters to adults. While we’ve added a touch of meat for extra flavor, this recipe is wonderfully versatile – omit the meat for a lighter, vegetarian-friendly option. Perfect as a satisfying snack, appetizer, or even a light meal!
Main Ingredients- 30g Tofu, water squeezed out
- 2 sheets Rice paper wrappers
- 5g Minced pork (optional)
- 12g Chopped kimchi, kimchi juice squeezed out
- 5g Canned corn, drained
- 5g Chopped green onion
- 2g Minced garlic
- Cooking oil, for pan-frying
Seasoning- 2 pinches Salt
- 1 pinch Gochugaru (Korean chili powder, optional)
- 1 pinch Toasted sesame seeds
- Chili sauce, for dipping
- 2 pinches Salt
- 1 pinch Gochugaru (Korean chili powder, optional)
- 1 pinch Toasted sesame seeds
- Chili sauce, for dipping
Cooking Instructions
Step 1
First, prepare the minced pork. I used pork from the hind leg, which is leaner and tender. Season the minced pork with a small pinch of salt. If you prefer not to use meat, you can simply omit it for a lighter taste.
Step 2
Finely chop the green onion and mince the garlic. Freshly prepared aromatics will add more vibrant flavor to your jjajjo.
Step 3
Chop the kimchi into small pieces. It’s important to squeeze out as much kimchi juice as possible to prevent the filling from becoming too wet and to help it bind together well. Slightly fermented kimchi works best for balanced flavor.
Step 4
Wrap the tofu in a clean kitchen towel or cheesecloth and press out as much water as possible. Using firmer tofu will make it easier to mash. Place the pressed tofu in a bowl and add two pinches of salt.
Step 5
Add a pinch of toasted sesame seeds for a nutty aroma. Lightly crushing the sesame seeds before adding them will enhance their flavor.
Step 6
In the bowl with the tofu, add the minced pork (if using), chopped kimchi, chopped green onion, and minced garlic. Use a spoon or fork to mash everything together thoroughly until well combined. You want a consistent filling texture.
Step 7
Once the filling ingredients are well mashed and mixed, gently stir in the drained canned corn kernels. The sweetness of the corn adds a lovely contrast to the savory filling.
Step 8
For a touch of heat, add a pinch of gochugaru (Korean chili powder). You can omit this if you’re serving it to children or prefer a milder flavor. If you plan to serve with chili sauce, gochugaru might not be necessary.
Step 9
Lightly dip each rice paper wrapper in water until it becomes pliable. Be careful not to soak it for too long, as it can tear easily. Place a portion of the prepared tofu filling onto the softened rice paper.
Step 10
Fold the sides of the rice paper over the filling to enclose it, then roll it up tightly. A common method is to fold the bottom edge up, then fold in the sides, and finally roll from bottom to top, similar to making a spring roll. This helps prevent the filling from escaping.
Step 11
This recipe makes two tofu jjajjo rolls. Heat a generous amount of cooking oil in a skillet over medium heat. Avoid using high heat, as the rice paper can burn quickly while the inside remains uncooked, or it might burst. Cook slowly over medium heat until both sides are golden brown and crispy, and the filling is cooked through. Serve hot with chili sauce for dipping. Enjoy your delicious homemade Tofu Jjajjo!
