Korean-Style Tofu Hand Rolls
with Sweet Soy Glaze, Pickled Radishes & Gochujang Aioli
- Soy
- Sesame
- Wheat
- Eggs
These Korean-inspired DIY hand rolls put dinner in your hands, with sweet-savory glazed tofu, zingy pickled radishes, and a swoop of gochujang aioli. Scoop, stack, and roll fluffy rice and crisp veggies into roasted seaweed cones for a customizable meal that’s as fun to assemble as it is to eat.
Ingredients
3 ounce
Carrot
2 tablespoon
Cornstarch
1 ounce
Sweet Thai Chili Sauce
5 teaspoon
White Wine Vinegar
½ teaspoon
Turmeric
1 unit
Tofu
(Contains: Soy)
2 unit
Mini Cucumber
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
3 unit
Radishes
2 unit
Gochujang Aioli
(Contains: Eggs, Soy, Wheat)
¾ cup
White Rice
1 unit
Roasted Seaweed Sheets
Not included in your delivery
2 teaspoon (tsp)
Salt
2 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
In a small pot, combine rice, 1¼ cups 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.
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While rice cooks, trim and thinly slice radishes. Trim and quarter cucumbers lengthwise into spears; cut spears into sticks (like fries). Trim and peel carrot; grate on the largest holes of a box grater.
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Open and drain tofu; press out excess water with paper towels. Cut tofu crosswise into planks (we got 12 planks).
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In a small bowl, combine sweet soy glaze, chili sauce, and 2 TBSP water (4 TBSP for 4 servings). Set aside.
-
In a second small microwave-safe bowl, combine radishes, vinegar, half the turmeric, 3 TBSP water, 2 tsp sugar, and a pinch of salt (all the turmeric, 6 TBSP water, and 4 tsp sugar for 4 servings). Microwave until radishes are softened and yellow, 60-90 seconds.
-
Refrigerate until ready to serve.
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In a medium bowl, combine tofu, cornstarch, ½ tsp salt (1 tsp for 4 servings), and pepper. Toss until tofu is evenly coated.
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Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add coated tofu and cook, turning occasionally, until crispy all over, 3-5 minutes.
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Turn off heat; stir in sauce until tofu is thoroughly coated.
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Cut or tear seaweed sheets in half along perforations into about 4-inch-wide strips.
- Fluff rice with a fork.
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Serve rice, seaweed strips, tofu, cucumbers, carrot, pickled radishes (draining first), and gochujang aioli family style and build your own hand rolls!
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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!
