Korean-Style Tofu Hand Rolls

🥘 Ingredients

• black pepper
• carrot
  6 oz
• cornstarch
  4 tbsp
• gochujang aioli
  4 unit
• mini cucumber
  4 unit
• oil
• radishes
  6 unit
• roasted seaweed sheets
  2 unit
• salt
  ½ tsp
• sugar
  2 tsp
• sweet Thai chili sauce
  2 oz
• sweet soy glaze
  1/2 c
• tofu
  2 unit
• turmeric
  1 tsp
• water
  5 tbsp, 1¼ cup
• white rice
  1.5 c
• white wine vinegar
  3.333 tbsp

🍳 Cookware

• small pot
• small bowl
• small bowl
• medium bowl
• large pan

1. 

   1

   Wash and dry produce. In a small pot , combine white rice , water (2¼ cups for 4 servings), and a pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.

   white rice: 1.5 c, water: 1¼ cup, salt
2. 

   2

   While rice cooks, trim and thinly slice radishes . Trim and quarter mini cucumber lengthwise into spears; cut spears into sticks (like fries). Trim and peel carrot ; grate on the largest holes of a box grater. Open and drain tofu ; press out excess water with paper towels. Cut tofu crosswise into planks (we got 12 planks). In a small bowl , combine sweet soy glaze , sweet Thai chili sauce , and water (4 TBSP for 4 servings). Set aside.

   radishes: 6 unit, mini cucumber: 4 unit, carrot: 6 oz, tofu: 2 unit, sweet soy glaze: 1/2 c, sweet Thai chili sauce: 2 oz, water: 2 tbsp
3. 

   3

   In a second small bowl (microwave-safe), combine radishes (already sliced), white wine vinegar , half the turmeric , water , sugar , and a pinch of salt . (For 4 servings: all the turmeric, 6 TBSP water, and 4 tsp sugar). Microwave until radishes are softened and yellow, 60-90 seconds. Refrigerate until ready to serve.

   radishes, white wine vinegar: 3.333 tbsp, turmeric: 1 tsp, water: 3 tbsp, sugar: 2 tsp, salt
4. 

   4

   In a medium bowl , combine tofu , cornstarch , salt (1 tsp for 4 servings), and black pepper . Toss until tofu is evenly coated. Heat a large drizzle of oil in a large pan over medium-high heat. Add coated tofu and cook, turning occasionally, until crispy all over, 3-5 minutes. Turn off heat; stir in the sauce until tofu is thoroughly coated.

   tofu, cornstarch: 4 tbsp, salt: ½ tsp, black pepper, oil
5. 

   5

   Cut or tear roasted seaweed sheets in half along perforations into about 4-inch-wide strips.

   roasted seaweed sheets: 2 unit
6. 

   6

   Serve white rice , roasted seaweed sheets , tofu , mini cucumber , carrot , pickled radishes (draining first), and gochujang aioli family style and build your own hand rolls! To make a hand roll, place a seaweed strip horizontally in front of you, rough side up. Spread a spoonful of rice on left half, leaving a ½-inch border around edges. Top with cucumbers and carrot, aligning diagonally toward upper left corner. Top with tofu, radishes, and a drizzle of gochujang aioli. Fold bottom left corner of seaweed strip up over filling, then wrap right side over to form a cone. It will seal itself. Eat and repeat! TIP: You can also spread rice over left half of seaweed strip, add toppings over rice, and fold right side of strip on top for a taco shape!

   white rice, roasted seaweed sheets, tofu, mini cucumber, carrot, radishes, gochujang aioli: 4 unit