Protein-filled tofu kimbap
I was thinking about how to use tofu to eat it deliciously and differently when I was on a diet, but I really like gimbap, so I made gimbap using tofu. It's a recipe for Tofu Gimbap that's good to eat by shaking the refrigerator^^
1 serving
Within 60 minutes
nan2
Ingredients
  • Tofu
    1/2piece
  • Carrot
    1/4ea
  • Eggs
    2ea
  • Burdock
    1-2ea
  • Crammy
    1-2ea
  • Ham
    1-2ea
  • instant rice
    1/2bowl
  • dried seaweed for kimbap
    1piece
  • Sesame oil
    1T
  • Salt
    2T
  • ground pepper
    little
  • sesame salt
    1/2T
Cooking Steps
STEP 1/9
Wash the carrots clean, peel them, slice them into thin slices, put them in a lightly oiled pan and stir-fry them with a pinch of salt.
STEP 2/9
Pop the egg in a bowl, season it with salt and pepper, stir it to make it into egg water, cook it thinly in an oiled pan, roll it up and slice it.
STEP 3/9
Rip the crami into bite-size pieces.
STEP 4/9
I didn't have ham for gimbap, so I used the sausage at home. In this case, you can cut it into thin and long slices and stir-fry it slightly in a pan.
STEP 5/9
Tofu needs to be moistened to remove moisture. First, mash the tofu with your hands, put it in a dry pan, and stir-fry it slightly to remove moisture from the tofu.
STEP 6/9
Put the dehydrated tofu in a bowl and add a little rice to fill it, add 1T of salt, 1/2T of sesame salt, and 1T of sesame oil, and mix well.
STEP 7/9
Place the gimbap laver side up and spread the seasoned tofu rice evenly.
STEP 8/9
Put all the ingredients on top and roll it with seaweed to complete a row of tofu kimbap!!
STEP 9/9
If you put a little bit of sesame oil on the rolled gimbap, you can eat it more savory with its gloss. If you cut the cream that's easy to eat, you can reduce carbohydrates and make tofu gimbap full of protein.
When you roll kimbap, you can cut it prettier and cleaner by applying a little water to the seaweed at the end and preventing it from bursting.
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