Tofu Kimbap (Rice-Free Korean Seaweed Rolls)
Make Tofu Kimbap: A Healthy, Low-Calorie Version Using Tofu Instead of Rice
Enjoy your daily packed lunches and embrace your diet simultaneously! We’re making kimbap with tofu instead of rice, making it low in calories and deliciously savory. Packed with eggs and fresh vegetables, these rolls are crisp, refreshing, and wonderfully nutty from the tofu. Experience a clean, light, and satisfying meal that’s perfect for any occasion.
Ingredients (Makes 5 Rolls)- 2 blocks Firm Tofu (approx. 500-600g)
- 5 sheets Dried Seaweed for Kimbap (Gim)
- 8 Eggs
- 2 Cucumbers
- 1.5 Carrots (medium-sized)
- Seasoned Burdock Root (Ueong)
- Pickled Radish (Danmuji)
Cooking Instructions
Step 1
Begin by lightly rinsing the tofu. Place it on a sieve to drain. Then, place a heavy object on top to press out as much moisture as possible. This step helps firm up the tofu, preventing it from crumbling during cooking and improving its texture.
Step 2
Once the excess water is pressed out, crumble the tofu finely with your hands. Aim for a texture similar to rice grains – this is key for the kimbap’s structure.
Step 3
Transfer the crumbled tofu into a fine-mesh cloth or paper towels. Squeeze out any remaining liquid firmly by hand. Removing as much moisture as possible is crucial; otherwise, the tofu will take longer to cook and might clump together.
Step 4
Now, place the drained tofu in a dry frying pan over medium-low heat. Stir-fry for about 20 minutes, allowing the tofu to become crumbly and lose its moisture. I cooked mine until quite crumbly, but if you prefer a slightly softer texture, you can stop when the moisture is gone and the tofu just starts to hold together. Over-drying can cause it to fall apart.
Step 5
Transfer the cooked tofu to a bowl and let it cool slightly. It’s easier to handle and mix with other ingredients when it’s not piping hot.
Step 6
Now, let’s prepare the egg garnish, which adds wonderful flavor and color. Whisk 8 eggs in a bowl and let them sit for about 30 minutes. This resting period allows the egg proteins to break down, resulting in a smoother, more tender omelet when cooked. While the eggs rest, you can multitask by preparing the vegetables.
Step 7
After resting, strain the egg mixture through a fine-mesh sieve to remove the chalazae (the white, stringy bits). This step ensures a silky-smooth texture for your omelet. You can add a pinch of salt and pepper to taste, though I chose to omit the salt for this recipe.
Step 8
To make thin, delicate omelet sheets, preheat your frying pan. Reduce the heat to low, lightly coat the surface with oil, and pour small amounts of the egg mixture, swirling the pan to create thin, even layers. Cook each sheet until just set. Repeat until all the egg mixture is used.
Step 9
Once cooked, gently roll up the thin omelet sheets while they are still warm. This makes them much easier to slice into thin strips.
Step 10
Slice the rolled omelets into your desired thickness. Gently separate the julienned omelet strips with your fingers to prepare them for filling the kimbap.
Step 11
To prevent sogginess, lightly pat the pickled radish (danmuji) and seasoned burdock root (ueong) with paper towels to absorb any excess moisture.
Step 12
Julienne the carrots. You can either lightly salt and sugar them before stir-frying, or sauté them in a lightly oiled pan. For this recipe, I used them raw and julienned for a fresh crunch.
Step 13
When preparing the cucumbers, trim off a bit more from the ends, as these can sometimes impart a bitter taste. Cut each cucumber into 3 or 4 lengthwise sections. Cutting into 4 sections makes it easier to handle and remove the seeds, especially if the cucumber is large.
Step 14
For the cucumber, you’ll want to remove the seedy core. Focus on using the firm flesh of the cucumber for the filling.
Step 15
When julienning the cucumber flesh, using the inner side (away from the skin) can provide a more stable surface, preventing the knife from slipping. There are various techniques for cutting cucumbers into strips; refer to this blog post for a detailed guide if needed: https://blog.naver.com/aspasia2/221511271881
Step 16
All the fillings are now ready! Let’s start rolling the kimbap.
Step 17
Place the kimbap seaweed sheet with the rough side facing up. The smoother, shinier side should face outwards for a pleasant eating experience.
Step 18
Spread the crumbled tofu thinly over about two-thirds of the seaweed sheet. Generously layer the prepared egg omelet strips on top of the tofu.
Step 19
Add a generous amount of julienned carrots and cucumber strips. The vibrant colors will make your kimbap visually appealing and delicious.
Step 20
Place two strips of seasoned burdock root and one strip of pickled radish. Be mindful not to overfill, as this can cause the roll to burst.
Step 21
Lightly moisten the edge of the seaweed sheet with water. Since there’s no sticky rice, this water helps seal the roll securely, preventing it from unraveling.
Step 22
Carefully roll up the kimbap tightly. You should have 5 delicious tofu kimbap rolls!
Step 23
Brush the tops of the rolled kimbap with a little sesame oil for a nice sheen. Use a sharp knife for slicing; a dull knife can tear the seaweed and cause the kimbap to fall apart. I sliced these a bit thicker than typical kimbap to ensure the tofu filling stays intact. And of course, the best part is eating the ends as you roll! Those are always mine – the tastiest bits!
Step 24
This is a truly novel experience! It’s amazing how delicious kimbap can be without rice. I already love tofu, but preparing it this way truly enhances its nutty flavor. It pairs wonderfully with the fresh vegetables, and the best part is that it feels incredibly light and satisfying to eat. You won’t feel weighed down at all. Enjoy this healthy and flavorful Tofu Kimbap!
