Korean-Style Tofu Hand Rolls

🥘 Ingredients

• carrot
  1 unit
• cornstarch
  2 tbsp
• gochujang aioli
  3 tbsp
• mini cucumber
  1 unit
• pepper
  pinch
• radishes
  2 unit
• roasted seaweed sheets
  2 unit
• salt
  pinch
• sugar
  2 tsp
• sweet soy glaze
  2 tbsp
• sweet thai chili sauce
  2 tbsp
• tofu
  14 oz
• turmeric
  1 tsp
• water
  3 tbsp
• white rice
  ½ cup
• white wine vinegar
  1 tbsp

1. 

   1

   Wash and dry all produce.
2. 

   2

   While rice cooks, trim and thinly slice radishes . Trim and quarter mini cucumber lengthwise into spears, then cut into sticks. Trim and peel carrot , then grate on the largest holes of a box grater.

   radishes: 2 unit, mini cucumber: 1 unit, carrot: 1 unit
3. 

   3

   In a small microwave-safe bowl, combine radishes, white wine vinegar , half the turmeric , water , sugar , and salt . Microwave until radishes are softened and yellow ⏱️ 1 minutes .

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

   4

   In a medium bowl, combine tofu , cornstarch , ½ tsp salt, and pepper . Toss until tofu is evenly coated.

   tofu: 14 oz, cornstarch: 2 tbsp, pepper: pinch
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 , seaweed strips, tofu, cucumbers, carrot, pickled radishes (draining first), gochujang aioli , sweet thai chili sauce , and sweet soy glaze family style and build your own hand rolls!

   white rice: ½ cup, gochujang aioli: 3 tbsp, sweet thai chili sauce: 2 tbsp, sweet soy glaze: 2 tbsp