Kimchi “Cheese” Rice Paper Onigirazu

Name: Kimchi “Cheese” Rice Paper Onigirazu
Total time: 12 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 sheets rice paper; 1 block extra firm tofu; 2 sheets nori seaweed sheets; 4 tbsp kimchi; 2 slices vegan gouda; 1 medium zucchini; 1 tbsp gochujang sauce; 1 tbsp rice vinegar; 1.5 tbsp soy sauce; 2 tbsp coconut aminos; 2 tsp sesame oil; 1 tbsp sesame seeds; 1 cup cooked rice

12m

Serves 2

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Kimchi “Cheese” Rice Paper Onigirazu

instagram.com

12m

Serves 2

Directions

1Cut the tofu into smaller pieces.
2Prepare the marinade for the tofu by combining gochujang sauce, rice vinegar, soy sauce, coconut aminos and sesame oil in a bowl.
3Marinate the tofu pieces.
4Fry the tofu until golden brown.
5Pour the marinade over the tofu and let it cook.
6Slice the zucchini into rounds.
7Cook the rice.
8Cut the nori sheets into four equal parts.
9Assemble the Onigirazu by layering the nori, tofu, rice, kimchi and zucchini.
10Wrap the Onigirazu in plastic wrap to give it shape and to keep it together.
11Pan fry the wrapped Onigirazu until golden and crispy.
12Cut the Onigirazu in half and serve.

Ingredients

2 sheets rice paper
1 block extra firm tofu
2 sheets nori seaweed sheets
4 tbsp kimchi
2 slices vegan gouda
1 medium zucchini
1 tbsp gochujang sauce
1 tbsp rice vinegar
1.5 tbsp soy sauce
2 tbsp coconut aminos
2 tsp sesame oil
1 tbsp sesame seeds
1 cup cooked rice

Equipment

knifecutting boardbowltablespoonfrying pantongsrice cookerscissorsplastic wrap

Kimchi “Cheese” Rice Paper Onigirazu

Kimchi “Cheese” Rice Paper Onigirazu

Directions

Ingredients

Equipment

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