Silken Tofu & Seaweed Rolls in Savory Glaze
Silken Tofu & Seaweed Rolls: A Dish You Won’t Be Able to Stop Eating!
Introducing our silky smooth Silken Tofu & Seaweed Rolls! Imagine soft tofu enveloped in the nutty crispness of seaweed, then simmered in a delightful glaze. This dish offers an incredibly tender texture, melting in your mouth with every bite. It’s a truly unique and delicious recipe that’s perfect for any meal. Get ready for a flavor explosion!
Main Ingredients- 1 block Silken Tofu (soft variety recommended)
- 1 sheet Gim (seaweed for kimbap)
- 1/2 cup Potato Starch or Cornstarch
- Generous amount of cooking oil (for pan-frying)
Flavorful Glaze- 2 Tbsp Soy Sauce
- 1/2 Tbsp Cooking Wine (Mirin or Sake, to remove gamey smell)
- 1/2 Tbsp Water
- 1 tsp Minced Garlic
- 1 tsp Oligodang (Korean corn syrup) or Corn Syrup (for shine and sweetness)
- 2 Tbsp Soy Sauce
- 1/2 Tbsp Cooking Wine (Mirin or Sake, to remove gamey smell)
- 1/2 Tbsp Water
- 1 tsp Minced Garlic
- 1 tsp Oligodang (Korean corn syrup) or Corn Syrup (for shine and sweetness)
Cooking Instructions
Step 1
Carefully open the packaging of the silken tofu and gently slide it out. Wrap the tofu in paper towels to absorb excess moisture. Place it in the refrigerator for about 30 minutes. This step is crucial for firming up the tofu slightly, preventing it from breaking apart during cooking. Once the excess water is drained, lay the tofu on a sheet of kimbap seaweed. Gently roll the tofu up in the seaweed, like making a kimbap roll. Be careful not to roll too tightly, as the tofu is delicate.
Step 2
Cut the seaweed-wrapped tofu roll into approximately 10 pieces. Use a gentle sawing motion with your knife to slice through the tofu without crushing it. Imagine you’re slicing through a firm jelly; a delicate touch is key.
Step 3
Coat all sides of each tofu piece evenly with starch. This coating will help create a slightly crispy exterior when pan-fried and ensure the glaze adheres well. Lightly shake off any excess starch.
Step 4
Heat a generous amount of cooking oil in a pan over medium heat. Carefully place the starch-coated tofu rolls into the hot oil. Pan-fry them until they are golden brown and slightly crispy on all sides, ensuring they cook evenly. This step is similar to frying a cutlet, aiming for a crispy outside and a tender inside. Keep an eye on the heat to prevent burning.
Step 5
Push the fried tofu rolls to one side of the pan, or temporarily remove them to a plate. Pour all the prepared glaze ingredients into the empty side of the pan. If you prefer a spicier kick, you can add 1/2 Tbsp of chili powder at this stage for an extra layer of flavor.
Step 6
As soon as the glaze begins to bubble, add the fried tofu rolls back into the pan and let them simmer in the glaze. The tofu absorbs the sauce quickly, so be mindful not to overcook, which could lead to burning. Simmer for just 1-2 minutes until the glaze has thickened slightly and coated the rolls evenly. Gently toss or stir the rolls to ensure they are well-coated.
Step 7
Transfer the finished Silken Tofu & Seaweed Rolls to a serving plate. Garnish with freshly chopped green onions or sesame seeds while they are still warm for an attractive presentation. Enjoy this delightful dish!
Step 8
This dish offers a tenderness and richness that surpasses traditional braised tofu. The melt-in-your-mouth silken tofu, combined with the savory notes of seaweed and the delicious glaze, creates an unforgettable culinary experience. You can just feel how amazing it is even before tasting it – a truly special and delicious recipe. It’s perfect as a side dish with rice or as a delightful appetizer!
