Vegan Kimbap with Tofu and Vegetables
Ingredients
- 2 cups short grain rice
- 2 cups water
- 1 tablespoon sesame oil
- 1/2 teaspoon salt
- nori sheets
- 1/2 block extra firm tofu
- 1 bunch spinach
- 1 large cucumber
- 1 carrot
- 2 cups enoki mushroom
- 2 teaspoons soy sauce
- sesame oil
- cooking oil
- salt
Preparation
Rinse and drain rice and cook with water according to rice cooker instructions or on a stovetop; while rice is still hot, mix in sesame oil and salt and set aside to cool.
Pat tofu strips dry with a paper towel and fry in a non-stick pan until golden brown; remove from pan.
Stir-fry carrots in the same pan until just softened; season with salt and remove from pan.
Repeat the process with cucumber strips: stir-fry until just softened, season with salt, and remove from pan.
Fry enoki mushrooms for 1-2 minutes with a dash of soy sauce; remove from pan and set aside.
Bring a large pot of water to a boil, add spinach leaves and blanch for 1 minute; remove, cool in water, squeeze out excess water, cut into roughly 1-inch segments, and mix with sesame oil and salt.
To assemble, spread 3/4 to 1 cup of cooked rice with wet fingers on the rough side of a nori sheet on a bamboo mat, leaving a 2-inch margin at the top; place other ingredients in horizontal rows on the bottom half of the rice, roll tightly away from you with firm pressure, and cut into 1/2-inch thick slices with a sharp knife.