Tuesday, July 16, 2013

Kimchi and Tofu Eggrolls

I finally made a recipe I wanted to blog about.  It's not that we haven't been eating delicious and creative meals in the Kummerow house.  It's just nothing I've made has been original.  Most dinners are recipes copied straight from a Pinterest genius.  So there is no need to replicate the recipe on the blog.  However, if you want to see what we have been up to in the kitchen, feel free to check out my Pinterest Board: "This Week."  I almost always pin our weekly dinners.
A couple weeks ago while shopping at Trader Joe's I spied a bag of Kimchi, a new to me food product.  Of course if you are anything like me, and stalk all food related reality TV shows, you've also heard of this obscure food item.  It seems to be the "trendy" new ingredient.  In fact, all fermented and pickled foods seem to be very "in" at the moment.  Try as I might, I still love to be with the popular kids, so I had to grab a bag of Kimchi and try it out for myself.

While you can eat Kimchi as a side all on it's own, I wanted to do something fun and different.  A quick Google search of dinners that included Kimchi left me with a great idea to wrap it up in an egg roll and call it dinner.

To tone down the zingy feeling on the tongue (that's the fermentation) we added shredded carrots and radishes to the mixture, along with tofu, before wrapping up into egg rolls.  I also stirred together a quick and easy sauce for dipping.  The whole dinner came together in less than 30 minutes and was delightfully tasty and probably also relatively healthy.

*Curious about the green egg roll pictured above?  I had one leftover wrapper and sliced up an avocado and rolled it up.  One of my favorite ideas ever.  So easy and simple and tasty.  With a delicious dip, you could bring just those avocado egg rolls to any party!

Kimchi and Tofu Egg rolls

by Tanya Kummerow
Prep Time: 15 minutes
Cook Time: 10-15 minutes
Keywords: bake appetizer entree lunch party sauce sauce/dip vegetarian Kimchi Korean
Ingredients (10 egg rolls)
    For the Egg Rolls
    • 1 package Trader Joe's Kimchi (10.6 ounces) or similar ingredient
    • 1/2 cup shredded radishes
    • 1/2 cup shredded carrots
    • 1 container extra firm tofu (14 ounces), pressed and drained
    • 1 teaspoon salt
    • 10 egg roll wraps or substitute spring roll wrappers to make this dish vegan
    For the Sauce
    • 1/2 cup tahini
    • 1 tablespoon lemon juice
    • 1 teaspoon honey
    • 1/4 cup water (or more for desired sauce texture)
    For the Egg Rolls
    Roughly chop tofu into cubes.
    Mix together in a large bowl with Kimchi, carrots and radishes.
    Stir in salt.
    Lay one egg roll on flat surface and scoop approximately 1/3 cup of the mixture into the center.
    Fold one corner into the middle, next fold both sides into each other and roll toward open side.
    Using a wet finger, seal the last corner in and place on greased baking sheet.
    Repeat with remaining wraps and mixture.
    Bake in 425 degree oven for 10-15 minutes.
    For the Sauce
    In medium bowl stir lemon juice into tahini until well mixed. Add honey and then add water until you reach your desired sauce consistency. Add Sriracha Sauce for heat if desired.
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    Need help wrapping your egg rolls?  I found this great photo online as a guide.
    Image borrowed from Scarlett Bakes

    This dinner is so easy and quick.  Tasty?  Yes.  And baby approved!
     If you give Kimchi a try, let me know what you think.  It is definitely different.  I probably won't buy it on its own to eat very often, but it was fun to try something new!

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