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