Ingredients
- 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
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Spicy kimchi tofu rolls
Korean 30 Mins Prep · 10 Mins Cook
- 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.
- 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.
- 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.
- 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.
- To make the filling for the rolls, finely shred the red cabbage, peel and cut the carrot into matchsticks. Pick the mint leaves.
- 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.
- Serve with the kimchi mayo on the side for dipping.