Tofu and Vegetable Gimbap recipe - ingredients, nutrition and when to eat it
Gimbap filled with grilled tofu, vegetables, and rice, all rolled in seaweed. The savory, mild tofu goes well with crunchy pickled radish and carrot.
Gimbap filled with grilled tofu, vegetables, and rice, all rolled in seaweed. The savory, mild tofu goes well with crunchy pickled radish and carrot. It makes a nice lunchbox or an easy dinner.
Vegetables · 25 minutes to cook
Nutrition (per 346g serving): 429.7 kcal · protein 16g · carbohydrate 56.4g · fat 15.6g · sodium 508.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Press out plenty of water from the tofu so the rolls hold together.
Tips: Leave the top 2 cm of the seaweed uncovered instead of spreading rice all the way to the edge; it’ll be easier to roll.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Tofu — 100 g
- Gimbap seaweed — 1 sheet
- Carrot — 0.3 pc
- Spinach — 0.5 handful
- Pickled radish — 1 roll
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Salt — 0.2 tsp
- Cooking oil — 1 tsp