Tofu Spam Kimbap: A Simple and Pretty Twist
Tofu Spam Kimbap: A Simple Yet Pretty Unique Kimbap / Ideal Lunchbox Menu
I combined leftover spam with tofu, and it turned out to be simple, visually appealing, and delicious. This recipe offers a delightful twist on traditional kimbap, perfect for a beautiful and satisfying lunch.
Main Ingredients
- 1/2 block Tofu (approx. 150g)
- 1/2 can Spam (approx. 100g)
- 3 sheets Kimbap seaweed (Gim)
Tofu Seasoning & Glaze
- Pinch of salt
- Pinch of pepper
- 1 Tbsp Tsuyu (Japanese soy sauce for dipping)
- 1 Tbsp Water
Rice Seasoning
- 2 bowls of brown rice or regular rice
- 1 Tbsp Furikake (Japanese rice seasoning)
- 1 swirl of Sesame oil (approx. 1 tsp)
- Pinch of salt
- Pinch of pepper
- 1 Tbsp Tsuyu (Japanese soy sauce for dipping)
- 1 Tbsp Water
Rice Seasoning
- 2 bowls of brown rice or regular rice
- 1 Tbsp Furikake (Japanese rice seasoning)
- 1 swirl of Sesame oil (approx. 1 tsp)
Cooking Instructions
Step 1
First, prepare the tofu: slice the 1/2 block of tofu into long pieces with a square cross-section, about 1.5cm thick. Gently press the sliced tofu with paper towels to remove excess moisture.
Step 2
Cut the 1/2 can of Spam to match the size of the tofu pieces in length and thickness. Ensuring similar dimensions for both tofu and spam will help create a visually appealing and balanced kimbap.
Step 3
Take two pieces each of the prepared tofu and spam. Overlap them by crossing them over each other to visualize the shape. This layering will make the kimbap filling more substantial and attractive.
Step 4
Heat a frying pan over medium-low heat. Add the drained tofu and sprinkle with a pinch of salt and pepper. Pan-fry for about 1 minute, flipping to brown both sides. This step enhances the tofu’s texture and adds a nutty flavor.
Step 5
In a small bowl, mix 1 Tbsp of Tsuyu with 1 Tbsp of water (a 1:1 ratio). Pour this glaze evenly over the tofu in the pan. The umami from the Tsuyu will infuse into the tofu, making it more flavorful.
Step 6
Continue to simmer until the glaze is reduced and well absorbed by the tofu, until there’s very little liquid left. Once done, transfer the glazed tofu to paper towels to cool completely. Wrapping hot ingredients in seaweed can make it soggy.
Step 7
Using the same frying pan (no need to wash), add the sliced Spam and pan-fry for about 1 minute per side until golden brown. Frying the Spam allows excess fat to render, resulting in a cleaner, richer taste.
Step 8
In 2 bowls of warm rice, add 1 Tbsp of Furikake and a swirl of sesame oil. Gently mix with a spatula, being careful not to mash the rice grains. This step ensures the diverse flavors of Furikake and the fragrance of sesame oil are evenly distributed.
Step 9
Take one sheet of kimbap seaweed (Gim). Spread a thin layer of the seasoned rice over it, leaving about a 1cm border at the top edge free of rice. Place the prepared fried tofu and Spam (two pieces of each, crossed) onto the rice.
Step 10
Lightly moisten the bare top edge of the seaweed with a little water. This will help seal the kimbap roll tightly, preventing it from unraveling.
Step 11
Using a kimbap mat or your hands, carefully roll the ingredients tightly to prevent them from falling out. Cover the rolled filling with another half sheet of seaweed, spread a thin layer of rice on it, then place the already-rolled filling on top and roll again tightly. This double-rolling technique ensures a sturdy roll that holds its shape.
Step 12
Finally, brush the outside of the finished kimbap roll lightly with sesame oil for a glossy finish. Wetting your knife slightly with water or sesame oil before slicing will make cutting easier. Slice into bite-sized pieces, and your delicious Tofu Spam Kimbap is ready to enjoy! Its beautiful colors and wonderful taste will make your mealtime delightful!
