Hello everyone! For those who love Korean food, this time we'd like to share a recipe for tofu rice rolls that vegetarians can also enjoy.

Ingredients

  • 5 sheets of seaweed (nori)
  • 2 bowls of warm, freshly cooked rice
  • 10 oz of tofu
  • 1 bunch of spinach
  • 1 and a half teaspoons of sesame oil

Source: steamykitchen.com

  • 2 medium-sized carrots (thinly sliced into strips)
  • 3 cucumbers
  • A little salt
  • A little cooking oil

Step-by-step instructions

Cut the tofu lengthwise into pieces about half an inch thick. Then pat dry with a clean cloth and rub with salt. Heat a pan, add oil, and fry the tofu strips. Once all four sides have turned golden brown, transfer to a plate.

Boil water in a pot. At the same time, prepare a bowl of ice water. Once the water is boiling rapidly, add the spinach and blanch for a few seconds. Immediately transfer it into the ice water, then squeeze out the liquid. After that, cut it into fairly long lengthwise strips and mix with sesame oil (half a teaspoon) and salt.

Cut the cucumbers into pieces about half an inch thick and remove the seeds from the core. Heat a pan and fry the cucumber until it softens. Once removed from the pan, sprinkle with salt.

For the carrots, slice thinly lengthwise as before, fry, and sprinkle with salt.

Mix the rice evenly with sesame oil and salt.

Place the seaweed sheet on a bamboo mat and spread the rice over it. On top of the rice, arrange 2 strips of tofu, 2 strips of cucumber, spinach, and carrot strips in a row.

Then, roll it up tightly using the bamboo mat. Be careful not to let the filling spill out.

Cut the resulting rice roll evenly into pieces about half an inch thick. To make cutting easier, coat the knife with sesame oil before slicing.

Once everything is sliced, you can enjoy the delicious tofu rice rolls.

Source: koreanbapsang.com