المكونات

  • Medium tofu 1 block
  • Kimchi juice 2 tbsp
  • Spinneysfood Sesame Oil 1 tbsp
  • Spinneysfood Pure Maple Syrup 1 tbsp
  • Tamari 1 tbsp
  • Spinneysfood Dark Soy Sauce 1 tbsp
  • Rice vinegar 1 tbsp
  • Kimchi 50g + 1 tbsp
  • Hot sauce or sriracha (optional) 1 tsp
  • Spinneysfood Mediterranean Extra Virgin Olive Oil For drizzling
  • Corn flour 1 tsp
  • Lime 1
  • Hellmann’s Vegan Mayonnaise 200g
  • Kimchi hot sauce or sriracha 1 tsp
  • Red cabbage ¼ small
  • Carrot 1
  • Spinneysfood Fresh Mint A handful
  • Spinneysfood Rice Paper Sheets 8
  • Seaweed sheets 8 roasted

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Spicy kimchi tofu rolls

Korean 30 Mins Prep · 10 Mins Cook

  1. Slice the tofu into rectangular strips. In a bowl, whisk together the kimchi juice, sesame oil, maple syrup, tamari, dark soy sauce, rice vinegar, 1 tbsp kimchi and hot sauce. Add the tofu and toss to coat. Set aside to marinate for 10 minutes.
  2. Heat a non-stick pan over a medium heat and add a drizzle of olive oil. Remove the tofu from the marinade, reserving the liquid, and arrange in a single layer in the pan. Cook for 3–4 minutes on one side until golden, then flip and cook for 2 minutes more. Lower the heat.
  3. In a small bowl, whisk the corn flour into the reserved marinade. Pour into the pan and cook for 1 minute until thickened and the tofu is glazed. Remove from the heat and set aside.
  4. To make the kimchi mayo, finely chop 50g kimchi, and zest and juice the lime. In a small bowl, combine the kimchi, Hellmann’s Vegan Mayonnaise, lime zest and juice, and 1 tsp hot sauce. Stir until smooth then refrigerate until ready to serve.
  5. To make the filling for the rolls, finely shred the red cabbage, peel and cut the carrot into matchsticks. Pick the mint leaves.
  6. To assemble the rolls, fill a shallow dish with cool water. Dip a rice paper wrapper into the water for 5–7 seconds. Place on a damp tea towel or clean surface. Lay one roasted seaweed sheet in the centre. Top with a tofu strip, red cabbage, carrot and mint leaves. Fold in the sides and roll tightly into a cylinder. Repeat with the remaining ingredients to make eight rolls.
  7. Serve with the kimchi mayo on the side for dipping.

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