Spicy Kimchi Tofu Rice Paper Rolls

Serves 8
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Directions

  1. 1Heat some neutral oil in a skillet.
  2. 2Add garlic, ginger, and mushrooms and cook for 1 minute.
  3. 3Mix in the carrot and then gochujang, tomato paste, sriracha, and gochugaru.
  4. 4Let this caramelize for 1 minute before mixing in the tofu.
  5. 5Cook on medium for about 10 minutes, seasoning with tamari.
  6. 6Remove from the heat.
  7. 7Fill a shallow plate with cool water and dunk rice paper in for 5-7 seconds.
  8. 8Lay the rice paper on parchment paper or a clean dish towel.
  9. 9Add a piece of seaweed to the center.
  10. 10Top with about 1/4 cup of tofu mixture and a few pieces of kimchi.
  11. 11Fold like you are wrapping a present (see video).
  12. 12Set aside and repeat until tofu mixture is done (makes about 8 rolls).
  13. 13Heat more oil in a skillet and cook on medium for 3-4 minutes per side until brown and crispy.
  14. 14Make the dipping sauce by whisking everything together.

Ingredients

  • 2 cloves garlic, minced
  • 2 inches ginger, minced
  • 1 cup chopped shiitake mushrooms
  • 1 carrot, grated
  • 2 tbsp gochujang
  • 2 tbsp tomato paste
  • 1 tbsp sriracha
  • 1 teaspoon gochugaru
  • 1 block extra firm tofu, crumbled
  • 1 tablespoon tamari
  • 8 rice paper sheets
  • 1 package roasted nori sheets
  • Kimchi, for topping
  • Scallions, for topping
  • neutral oil
  • tamari
  • coconut aminos
  • chili oil
  • maple syrup
  • rice vinegar
  • sesame oil

Equipment

skilletshallow plateparchment paperclean dish towel

Tips

  • Don’t let the rolls touch in the pan (they will stick).
  • For the dipping sauce, whisk ingredients together with no specific measurements.