This vegetarian tofu kimbap recipe is inspired by my year working in a sushi restaurant. Whilst working at the sushi restaurant I resented not being able to enjoy making homemade sushi from scratch. The restaurant I worked in used machines to make the sushi rolls creating square, inauthentic sushi rolls. This completely took the joy out of making sushi for me.
Now that I am vegetarian most Japanese sushi, which almost always involves fish and sea food, is off limits to me. Because of this, I have made Korean-inspired kimbap, or gimbap.
What is in kimbap?
Popular kimbap fillings often include beef, fishcake, spam and cooked tuna. However, vegetarian kimbap fillings also include egg, radish, carrot, mushrooms and perilla leaves. I created this version of vegetarian kimbap using only ingredients which can be easily be found in most large U.K. supermarkets. I have, however, listed some extra ingredients you can add if you have access to them.
Should you dip your kimbap?
According to tradition, you should not eat kimbap with a dipping sauce. However, people should enjoy food in whichever way makes them happy! I like to serve my kimbap with a spicy mayo as I think adding spice always makes things better. To make this I combine Japanese Kewpie mayo with Samyang spicy buldak sauce.
If you cannot find these ingredients then normal mayo mixed with sriracha makes a delicious substitute. If you don’t like spice, however, you can make a soy sauce based sauce. To make this combine 1/2 tbsp sugar, 1 tbsp soy sauce, 1 tbsp rice vinegar and 1 tbsp of water.
Nutrition
These kimbap are not just delicious but also pretty high in nutrients. Tofu, made from soybeans, is nutrient-dense and high in protein. The addition of carrots and cabbage also increases the fibre content. Seaweed is high in iodine. Eating seaweed regularly can help keep your thyroid in check. Eggs are also hugely nutrient dense. Not only do they contain 13% protein but also Vitamins A, D, B12 and B6 amongst other things.
What is the difference between sushi and kimbap?
The major difference is that sushi comes from Japan whilst kimbap is Korean. Another difference is that the rice is seasoned very differently. Rice for sushi is seasoned with sushi vinegar. Sushi vinegar is a mixture of rice vinegar, sugar and salt.
To make kimbap you will only season the rice with sesame oil and salt. Another main difference is the fillings. Although some sushi is made with vegetables such as cucumber or corn it is usually made with raw fish or fish roe. With kimbap fillings more often include a range of vegetables, meats and, less often, fish as well. Furthermore, wasabi is often added to sushi. It is not likely that kimbap would be served with wasabi.
Is kimbap good the next day?
I would not recommend making kimbap ahead of time. If you store it in the fridge it will dry out. The low-humidity of the fridge means moisture will be drawn out of the rice. Kimbap, therefore, tastes best eaten fresh at room temperature.
What does kimbap mean in English?
‘Kim’ translates to seaweed whilst ‘bap’ means rice.
Recipes similar to easy vegetarian tofu kimbap:
If you liked this recipe then try some of my other Asian-inspired recipes:
- Asian tofu noodle salad with mango
- Vegetarian poke bowl
- Spicy noodle spring rolls
- Vegetarian japchae
- Kimchi and cheese dumplings
Vegetarian Kimbap
Ingredients
Equipment
Method
- Wash the rice in a small saucepan. Rinse and drain the rice 3-5 times until the water runs clear. Drain the rice in a sieve. Leave to dry in the sieve for 10 minutes, up to an hour if you have time.
- Add the drained rice to a medium-sized, heavy bottom saucepan with a tight fitting lid. Add in 440ml/15.5oz of water. Cover and bring to a boil.
- Once the rice is boiling, lower the heat and simmer for 10 minutes. Avoid lifting the lid at any time to keep in the steam. After 10 minutes take the pan off the heat and leave to steam for 10 more minutes.
- Meanwhile drain the tofu and slice into 1.5cm/0.5inch slices. Slice each slice into 1.5cm/0.5inch thick batons. Place the tofu in a bowl with the soy sauce, ginger and garlic. Toss the tofu to it is all covered in the sauce and set aside to marinate.
- Meanwhile, heat a large frying pan on a high heat and add 1 tsp of vegetable oil. Once hot, fry the carrots with a pinch of salt for around 2 minutes until slightly soft but not brown. Set aside on a plate.
- Add another tsp of vegetable oil to the hot pan and fry the cabbage strips, or spinach, with a pinch of salt for 2 minutes until soft but not brown. Set aside on a plate with the cabbage.
- Beat together the 3 eggs. Add another tsp of vegetable oil and pour the eggs into the pan to create a very thin omelette. Cook until just set, flip and cook for a further minute. Set aside on a plate. Once cool use scissors to cut the omelette into thin strips.
- Add another tsp of oil to the pan (you may need to wipe it out with kitchen towel at this point) and fry the tofu and any extra marinade. Fry for around a minute on each side until very lightly browned all over.
- Once the rice has finished steaming, scoop it out of the pan and into a large bowl. Season with sesame oil and a pinch of salt and mix.
- Place a nori sheet shiny side down on bamboo sushi rolling mat. (If you don't have one follow the video above).
- Spoon one 5th of the rice onto the seaweed and spread evenly until it covers all but the last 2 cm of the seaweed. in the middle of the rice place a line of tofu, eggs, cabbage and carrot (and radish, if using). (see video for details)
- Smear the end of the nori with a few grains of rice, this helps the roll stick together. Roll up the nori sheet (see video above for details). Slice the roll into 1.5cm/0.5inch slices.
- Repeat with the rest of the ingredients.
- Combine the ingredients for the mayo and serve.
Really fun to make! I loved dipping them in the sauce