Korean Tofu Cold Rolls [Vegan & Gluten-Free]
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Prep Time: 10 minutes
Cook Time:
Servings: 8 rolls
Prep Time
10 minutes
Cooking Time
Servings
rolls 8

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INGREDIENTS:
rolls
  • Napa Cabbage Kimchee
  • 2 firmly packed cups napa cabbage (also called wombok, chinese cabbage, finely shredded)
  • 1 large spring onion (finely sliced)
  • 1/2-1 tsp ginger (grated)
  • 2 tsps garlic (minced)
  • 1/2 tbs korean red chilli flakes (or regular chilli flakes)
  • 1/2 tbs light soy sauce
  • 1/2 tbs white sugar
  • 1 small carrot (peeled and cut into thin matchstick
  • 1/2 small cucumber (halved, seeds scraped and cut into thin matchsticks)
  • 8 large rice paper sheets
  • 200 g korean bbq marinated tofu (sliced into strips and warmed on a grill or in the microwave)
INSTRUCTIONS:
  1. Mix all the Kimchee ingredients together and allow to sit in a closed snap lock bag in the fridge overnight.
  2. Drain the Kimchee juice (you can reserve it for a dipping sauce mixed with soy sauce and chilli sauce) and set aside.
  3. Soak the a rice paper sheet with warm water until softened.
  4. Place rice paper on a plate and some tofu, 1 heaped teaspoon of kimchee, some cucumber and carrot near the edge of one side of the rice paper.
  5. fold the bottom edges of the rice paper up and over each edge of the filling, then roll from filling end away from you to enclose. Repeat with remaining rice paper sheets.
NOTES:

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