Kimchi Cheese Rice Paper Onigirazu with Gochujang Tofu
The latest new twist to my fave folding Onigirazu method! Adding a layer of rice paper not only gives that golden crisssspy crunch it also makes the entire sandwich secured and easier to hold! PS, kimchi + vegan cheese, this combo is ☄️
Ingredients
- extra firm tofu
- gochujang sauce
- soy sauce
- coconut aminos
- rice vinegar
- sesame oil
- cooking oil
- nori (seaweed)
- rice paper
- sushi rice
- kimchi
- vegan gouda cheese
- zucchini
- sesame seeds
- sesame seeds
- flax seeds
Method
- 1
Press the extra firm tofu to remove excess water.
- 2
Slice the tofu block into thick, square-shaped slabs.
- 3
In a small bowl, prepare the marinade by combining gochujang sauce, soy sauce, coconut aminos, rice vinegar, and sesame oil. Mix well.
- 4
Place the tofu slices in a container and pour the marinade over them, ensuring all pieces are coated. Seal the container and shake gently. Let it marinate.
- 5
Heat cooking oil in a pan over medium-high heat. Place the marinated tofu slices in the pan and fry until golden brown on both sides.
- 6
Pour the remaining marinade into the pan over the tofu. Cook until the sauce thickens and glazes the tofu. Set aside.
- 7
Slice the zucchini into thin rounds.
- 8
Ensure your rice is cooked and ready.
- 9
Lay a sheet of rice paper on a cutting board, followed by a sheet of nori on top.
- 10
Use scissors to make a single cut from the bottom edge to the center of the nori and rice paper.
- 11
Imagine the sheet divided into four quadrants. Place ingredients in each quadrant.
- 12
Bottom-left quadrant: Place a slice of vegan gouda, then top with kimchi.
- 13
Top-left quadrant: Place a piece of glazed tofu and sprinkle with white sesame seeds.
- 14
Top-right quadrant: Place a portion of cooked rice and flatten it slightly.
- 15
Bottom-right quadrant: Arrange a layer of sliced zucchini.
- 16
Carefully fold the quadrants over each other, starting from the bottom left, folding up, then right, and finally down, to form a square packet.
- 17
Repeat the assembly and folding process to make a second onigirazu.
- 18
Mix black and white sesame seeds with toasted sesame seeds and flax seeds on a plate. Dip the rice paper-wrapped onigirazu into the seed mixture to coat both sides.
- 19
Heat a small amount of oil in a pan. Place the onigirazu in the pan and fry on both sides until the rice paper is crispy and golden.
- 20
Place the finished onigirazu on a plate.
- 21
Carefully slice the onigirazu in half with a sharp knife to reveal the layers.
- 22
Serve immediately and enjoy.
Never lose a recipe again
Save recipes from anywhere, get organized cookbooks, and cook hands-free — all in BeChef.
