Kimchi “Cheese” Rice Paper Onigirazu
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