Kimchi Tofu Summer Rolls
- 2 ounces dried rice sticks or vermicelli
- 1 teaspoon sesame oil
- Pinch of red pepper flakes
- 8 ounces firm or extra-firm tofu
- 1 tablespoon sesame oil
- 1 cup cabbage kimchi
- 1 medium carrot
- 4 lettuce leaves
- 8-12 Korean perilla leaves (optional)
- 1 bunch chives
- 6 tablespoons soy sauce
- 4 tablespoons sesame oil
- 4 teaspoons Korean chile powder (gochugaru) or another chile powder
- 2 teaspoons toasted sesame seeds
- This recipe is vegetarian
- Produce
- Carrot, medium (1)
- Chives (1 bunch)
- Korean perilla (8)
- Lettuce, leaves (4)
- Condiments
- Soy sauce (6 tablespoons)
- Cooking & Baking
- Korean chile powder (4 teaspoons)
- Red pepper flakes (1 Pinch)
- Sesame oil (16 teaspoon)
- Sesame seeds, toasted (2 teaspoons)
- Pasta & Grains
- Rice sticks or vermicelli, dried (2 ounces)
- Refrigerated
- Tofu, firm or extra-firm (8 ounces)
- Prepared
- Cabbage kimchi (1 cup)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published July 2, 2010 (2 years ago).
43 people saved this recipe.
