Spicy Kimchi Tofu Rice Paper Rolls
can’t stop making and eating these spicy kimchi tofu rice paper rolls!! Follow @julieandamy_ for more easy plant based recipes 🌶️🫶
Cook
19 min
Servings
8
Ingredients
- 2-3 cloves garlic, minced
- 2-inches ginger, minced
- 1 cup chopped shiitake mushrooms
- 1 carrot, grated
- 2 tbsp gochujang
- 2 tbsp tomato paste
- 1-2 tbsp sriracha
- 1-2 teaspoons gochugaru (or a pinch of red chili pepper)
- 1 block extra firm tofu, crumbled
- 1 tablespoon tamari
- 8 rice paper sheets
- 1 package roasted nori sheets
- Kimchi, for topping
- Scallions, for topping
- tamari
- coconut aminos
- chili oil
- maple syrup
- rice vinegar
- sesame oil
Instructions
Heat some neutral oil in a skillet.
Add garlic, ginger, and mushrooms and cook 1 min.
Mix in the carrot and then gochujang, tomato paste, sriracha, and gochugaru.
Let this caramelize for 1 minute before mixing in the tofu.
Cook on medium for about 10 minutes, seasoning with tamari.
Remove from the heat.
Fill a shallow plate with cool water and dunk rice paper in for 5-7 seconds.
Lay it on parchment paper or a clean dish towel.
Add a piece of seaweed to the center.
Top with about 1/4 cup of tofu mixture and a few pieces of kimchi.
Fold like you are wrapping a present (see video).
Set aside and repeat until tofu mixture is done (makes about 8 rolls).
Heat more oil in a skillet and cook on medium for 3-4 minutes per side until brown and crispy.
Don’t let them touch in the pan (they will stick).
Make the dipping sauce by whisking everything together (no measurements needed, you got this).
Enjoy!!
Originally from instagram.com
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