Savory and Soft Dried Tofu (Puzhu) Keto Gimbap
Low-Carb High-Fat Diet Meal: Delicious Keto Gimbap Recipe Featuring Dried Tofu (Puzhu)
Enjoy guilt-free, low-calorie keto gimbap with a savory and soft texture, enhanced by the addition of flavorful dried tofu (puzhu). Perfect for your low-carb, high-fat diet!
Main Ingredients- Puzhu (Dried Tofu, not pre-soaked) 150g
- Eggs 4-6
- Carrot 1/2
- Cucumber 1
- Gimbap Seaweed Sheets 4-5
- Pickled Radish (Danmuji) 5-6 strips
- Braised Burdock Root 5-6 strips
Puzhu Braising Seasoning- Soy Sauce 1 Tbsp
- Oligosaccharide 1 Tbsp
- Water 200ml
- Dried Kelp (small) 4 sheets
For Sautéing Carrots- Salt 1 pinch
- Olive Oil 1 Tbsp
For Egg Omelet- Salt 1 pinch
- Olive Oil 2 Tbsp
For Salting Cucumbers- Salt 1 tsp
- Soy Sauce 1 Tbsp
- Oligosaccharide 1 Tbsp
- Water 200ml
- Dried Kelp (small) 4 sheets
For Sautéing Carrots- Salt 1 pinch
- Olive Oil 1 Tbsp
For Egg Omelet- Salt 1 pinch
- Olive Oil 2 Tbsp
For Salting Cucumbers- Salt 1 tsp
- Salt 1 pinch
- Olive Oil 2 Tbsp
For Salting Cucumbers- Salt 1 tsp
Cooking Instructions
Step 1
Soak the puzhu (dried tofu) in cold water the night before. After soaking, gently rinse it 1-2 times under cold water and squeeze out excess moisture. Prepare a light soy sauce mixture by combining 1 cup of water, 1 Tbsp soy sauce, and 1 Tbsp oligosaccharide in a pot. Add the soaked puzhu and 4 sheets of dried kelp to the pot, then simmer over medium heat for 20 minutes until the liquid has reduced. (Tip: You can also lightly blanch the soaked puzhu before braising.)
Step 2
Crack the eggs into a bowl, add a pinch of salt, and whisk well. Heat 2 Tbsp of olive oil in a pan over low heat and cook the egg mixture into a very thin omelet. Julienne the carrot into slightly thick strips, sprinkle with a pinch of salt, and quickly stir-fry in another pan with 1 Tbsp of olive oil over high heat for just 3 minutes.
Step 3
Cut the cucumber into quarters lengthwise, then remove the seedy core. Sprinkle the cut cucumber with 1 tsp of salt and let it sit for 10 minutes to lightly pickle. Rinse under cold water and squeeze out the excess moisture. (Tip: If the cucumber pieces are too large, you can cut them smaller.)
Step 4
Slice the cooked egg omelet as thinly as possible to make rolling the gimbap easier.
Step 5
Prepare the store-bought pickled radish (danmuji) and braised burdock root by rinsing them under cold water and squeezing out any excess moisture.
Step 6
Lay a sheet of gimbap seaweed flat. Spread the thinly sliced egg omelet evenly over the seaweed. Then, arrange the braised puzhu on top of the egg layer.
Step 7
Layer the cucumber, carrot, pickled radish, and braised burdock root over the puzhu. (Tip: For adult consumption, you can omit imitation crab sticks, but adding them will make the gimbap tastier for children.)
Step 8
When rolling the gimbap, lightly dampen the edge of the seaweed sheet with water to help it seal. Use a gimbap mat to roll tightly, ensuring the fillings stay in place.
Step 9
After rolling, let the gimbap rest for about 10 minutes before slicing. This allows it to set, resulting in cleaner cuts. Slice the gimbap slightly thicker than regular gimbap to fully enjoy the texture of the puzhu. This completes your savory and soft dried tofu keto gimbap!
