Tofu and Kimchi Rolls recipe - ingredients, nutrition and when to eat it
These bite-sized rolls are made by wrapping soft tofu and cucumber in crisp napa cabbage kimchi leaves. The tangy, salty kimchi pairs well with the mild tofu.
These bite-sized rolls are made by wrapping soft tofu and cucumber in crisp napa cabbage kimchi leaves. The tangy, salty kimchi pairs well with the mild tofu. They’re lovely alongside a light lunch or dinner.
Vegetables · 15 minutes to cook
Nutrition (per 188.8g serving): 140.8 kcal · protein 10.4g · carbohydrate 7.8g · fat 7.8g · sodium 346.4mg
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: Flatten the thicker stem end of each kimchi leaf so the rolls are an even thickness.
Tips: Pat the tofu dry well so the kimchi leaves hold together and the filling doesn’t slide around.
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Ingredients (1 serving)
- Napa cabbage kimchi — 3 sheet
- Tofu — 100 g
- Cucumber — 0.3 pc
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp