Vegan Kimbab
Discover the vibrant flavors of **Vegan Kimbab**, a plant-based twist on the beloved Korean dish! This recipe combines seasoned short-grain rice, crisp cucumber, sweet carrot, tender spinach, and savory pan-seared tofu, all rolled in nutrient-rich nori sheets. Lightly seasoned with sesame oil, soy sauce, and rice vinegar, each bite offers a harmonious balance of taste and texture. Perfect for a healthy lunch, snack, or picnic, this vegan-friendly kimbab recipe is packed with wholesome ingredients and is an excellent source of protein and fiber. With easy-to-follow instructions and requiring just an hour to prepare, these bite-sized rolls are a must-try for fans of Asian-inspired cuisine. Whether you're new to kimbab or looking for a vegan alternative, this colorful and delicious recipe is sure to delight!
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Recipe Information
Ingredients
- 2 cups Short-grain white rice
- 2.5 cups Water
- 0.5 teaspoons Salt
- 2 tablespoons Sesame oil
- 4 sheets Nori sheets
- 1 large Carrot
- 4 cups Spinach
- 1 medium Cucumber
- 8 ounces Tofu
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 2 tablespoons Sesame seeds
Instructions
Rinse the rice under cold water until the water runs clear to remove any excess starch. Drain and place the rice in a pot with 2.5 cups of water. Bring to a boil, then cover and simmer for 15 minutes. Remove from heat and let it sit for another 10 minutes covered.
While the rice is cooking, prepare the vegetables and tofu. Julienne the carrot and cucumber into long, thin strips.
Blanch the spinach in boiling water for 1 minute, then immediately transfer it to a bowl of ice water to stop the cooking process. Drain and squeeze out excess water. Season lightly with a pinch of salt and a few drops of sesame oil. Set aside.
Cut the tofu into long strips about 1/4 inch thick and 3/4 inch wide. Use a non-stick pan to cook the tofu strips over medium heat until they are golden brown on all sides. Add soy sauce and toss for 2 minutes until the tofu absorbs the sauce. Set aside.
Once the rice is cooked, transfer it to a wide bowl. Season the rice with sesame oil, salt, and rice vinegar. Mix gently to combine.
Place a bamboo mat on a flat surface. Lay one sheet of nori on top. Spread about 3/4 cup of seasoned rice over two-thirds of the nori sheet, leaving the top third empty.
Arrange a few strips of carrot, cucumber, seasoned spinach, and tofu on top of the rice. Sprinkle some sesame seeds over the fillings.
Use the bamboo mat to roll the kimbab, starting from the bottom that is covered with rice, and rolling towards the top. Apply gentle pressure to ensure it sticks and holds together.
Repeat the process with the remaining ingredients until all the rolls are done.
Use a sharp knife to carefully slice each roll into bite-sized pieces. Serve with soy sauce or wasabi on the side, if desired.
Nutrition Facts
Calories |
1252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.6 g | 66% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 15.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2782 mg | 121% | |
| Total Carbohydrate | 155.3 g | 56% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 10.2 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1086 mg | 84% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 3212 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
