Healthy & Filling Tofu Noodle Kimbap
A Diet-Friendly Kimbap Recipe Using Tofu Noodles Instead of Rice
Introducing a special kimbap made with tofu noodles instead of rice, which significantly lowers calories while maintaining beautiful, vibrant colors. The mild flavor and delightful texture of the tofu noodles create a satisfying meal that keeps you full for a long time, making it a perfect choice for those focusing on a healthy diet.
Main Ingredients- Tofu noodles 100g
- 1 sheet of kimbap seaweed (gim)
- 1 slice of processed cheese
- 2 sticks of imitation crab meat (kani)
- 1/4 red bell pepper
- 1/4 yellow bell pepper
- 1 pinch of salt
- Sesame oil, to taste
- Toasted sesame seeds, a sprinkle
- 50g steamed sweet potato (optional ingredient)
Cooking Instructions
Step 1
Drain the tofu noodles by first removing them from their packaging and rinsing them lightly under cold running water. Then, place them in a colander to allow excess water to drain naturally.
Step 2
Wrap the rinsed tofu noodles in paper towels and microwave for about 30 seconds. This step effectively removes moisture from the tofu noodles.
Step 3
Transfer the drained tofu noodles to a bowl. Season them with a pinch of salt, toasted sesame seeds, and a drizzle of sesame oil. Gently mix them together to season the tofu noodles themselves.
Step 4
If using the optional steamed sweet potato, place it in a clean plastic bag and mash it smoothly with your hands. Aim for a fine, lump-free consistency.
Step 5
Shred the imitation crab meat sticks lengthwise. Thinly julienne the red and yellow bell peppers after removing the seeds. Cut the slice of processed cheese in half.
Step 6
Place the kimbap seaweed sheet on a bamboo rolling mat with the shiny side down and the rough side facing up. If you’re not comfortable with a bamboo mat, plastic wrap can also be used.
Step 7
Along the edge of the seaweed sheet, about 1-2 cm from the top, lay down the halved slice of processed cheese lengthwise. This cheese acts as a binder for the tofu noodles and adds a subtle salty flavor to the kimbap.
Step 8
Spread the mashed sweet potato thinly and evenly over the cheese. Be careful not to make the layer too thick, and leave a small margin at the top edge (where there’s no cheese) to make rolling easier.
Step 9
Next, spread the drained tofu noodles thinly and evenly over the sweet potato layer. Again, leave the top edge of the seaweed clear to ensure a neat roll. Avoid extending the filling all the way to the edge.
Step 10
Arrange the shredded imitation crab meat and julienned bell peppers neatly on top of the tofu noodles. It’s important not to overfill the kimbap, as this can cause it to break or be difficult to roll tightly.
Step 11
Using the bamboo mat, firmly roll the kimbap, ensuring the filling stays in place. You can lightly moisten the edge of the seaweed with water or a little sesame oil to help it seal. Once rolled, secure the kimbap with the mat or plastic wrap to shape it. Finally, lightly brush a knife with sesame oil and slice the kimbap into bite-sized pieces for serving.
Step 12
Enjoy your beautifully colorful and healthy tofu noodle kimbap, which is light on calories but satisfyingly filling!
