4Add garlic, ginger, and mushrooms to the skillet and cook for 1 minute.
5Add garlic, ginger, and mushrooms to the skillet and cook for 1 minute.
6Add garlic, ginger, and mushrooms to the skillet and cook for 1 minute.
7Mix in the carrot, then gochujang, tomato paste, sriracha, and gochugaru.
8Mix in the carrot, then gochujang, tomato paste, sriracha, and gochugaru.
9Mix in the carrot, then gochujang, tomato paste, sriracha, and gochugaru.
10Let this mixture caramelize for 1 minute before mixing in the crumbled tofu.
11Let this mixture caramelize for 1 minute before mixing in the crumbled tofu.
12Let this mixture caramelize for 1 minute before mixing in the crumbled tofu.
13Cook the tofu mixture on medium heat for about 10 minutes, seasoning with tamari.
14Cook the tofu mixture on medium heat for about 10 minutes, seasoning with tamari.
15Cook the tofu mixture on medium heat for about 10 minutes, seasoning with tamari.
16Remove the tofu mixture from the heat.
17Remove the tofu mixture from the heat.
18Remove the tofu mixture from the heat.
19Fill a shallow plate with cool water.
20Fill a shallow plate with cool water.
21Fill a shallow plate with cool water.
22Dunk a rice paper sheet in the water for 5-7 seconds.
23Dunk a rice paper sheet in the water for 5-7 seconds.
24Dunk a rice paper sheet in the water for 5-7 seconds.
25Lay the rice paper sheet on parchment paper or a clean dish towel.
26Lay the rice paper sheet on parchment paper or a clean dish towel.
27Lay the rice paper sheet on parchment paper or a clean dish towel.
28Add a piece of seaweed to the center of the rice paper.
29Add a piece of seaweed to the center of the rice paper.
30Add a piece of seaweed to the center of the rice paper.
31Top with about 1/4 cup of the tofu mixture and a few pieces of kimchi.
32Top with about 1/4 cup of the tofu mixture and a few pieces of kimchi.
33Top with about 1/4 cup of the tofu mixture and a few pieces of kimchi.
34Fold the rice paper like you are wrapping a present.
35Fold the rice paper like you are wrapping a present.
36Fold the rice paper like you are wrapping a present.
37Set aside the roll and repeat the process until all the tofu mixture is used (makes about 8 rolls).
38Set aside the roll and repeat the process until all the tofu mixture is used (makes about 8 rolls).
39Set aside the roll and repeat the process until all the tofu mixture is used (makes about 8 rolls).
40Heat more oil in a skillet.
41Heat more oil in a skillet.
42Heat more oil in a skillet.
43Cook the rolls on medium heat for 3-4 minutes per side until brown and crispy, ensuring they don't touch in the pan.
44Cook the rolls on medium heat for 3-4 minutes per side until brown and crispy, ensuring they don't touch in the pan.
45Cook the rolls on medium heat for 3-4 minutes per side until brown and crispy, ensuring they don't touch in the pan.
46Make the chili oil dipping sauce by whisking together tamari, coconut aminos, chili oil, maple syrup, rice vinegar, and sesame oil (no specific measurements needed).
47Make the chili oil dipping sauce by whisking together tamari, coconut aminos, chili oil, maple syrup, rice vinegar, and sesame oil (no specific measurements needed).
48Make the chili oil dipping sauce by whisking together tamari, coconut aminos, chili oil, maple syrup, rice vinegar, and sesame oil (no specific measurements needed).
Ingredients
2 cloves garlic, minced
2 cloves garlic, minced
2 cloves garlic, minced
2 inches ginger, minced
2 inches ginger, minced
2 inches ginger, minced
1 cup chopped shiitake mushrooms
1 cup chopped shiitake mushrooms
1 cup chopped shiitake mushrooms
1 carrot, grated
1 carrot, grated
1 carrot, grated
2 tbsp gochujang
2 tbsp gochujang
2 tbsp gochujang
2 tbsp tomato paste
2 tbsp tomato paste
2 tbsp tomato paste
1 tbsp sriracha
1 tbsp sriracha
1 tbsp sriracha
1 teaspoon gochugaru (or a pinch of red chili pepper)
1 teaspoon gochugaru (or a pinch of red chili pepper)
1 teaspoon gochugaru (or a pinch of red chili pepper)