Golden Tofu Kimchi Onigirazu
This Golden Tofu Kimchi Onigirazu, is basically a Japanese-style rice ball sandwich filled with golden pan-fried tofu, tangy kimchi, crunchy cucumber, perilla leaves, and furikake. It’s a quick and filling grab-and-go meal for any occasion that’s super easy to customize with whatever you already have in the fridge. It’s so good, you won’t believe it only takes 10 minutes (15 minutes if you want a crispier tofu!) And, it can be completely vegetarian and vegan-friendly if you’re using my Vegan Kimchi recipe!
Quick and Easy Kimchi Tofu Onigirazu
I have been OBSESSED with onigirazu recently, and experimenting with all sorts of different flavors, like my Creamy Salmon, and my Spicy Spam Onigirazu. Not only is it easier to make compared to onigiri’s, it’s also big enough for a full meal on the go. But, I’ve been enjoying a lot of meat recently and just want a version that’s a little more veggie-heavy. So, I made a tofu kimchi version that’s just as delicious, but still hits my protein goals with 24 grams of protein. And it did not disappoint!
Ingredients For Vegan Tofu Kimchi Onigirazu
- 2 Thick slices extra-firm tofu about 140 g total
- Salt and black pepper to taste
- 2 tbsp kimchi roughly chopped, use Vegetarian Kimchi for fully vegetarian/vegan version
- ½ tsp sesame oil
- ½ cup cooked white rice warm
- 1 tsp furikake seasoning or to taste
- 2 perilla leaves
- ⅓ cup thinly sliced cucumber
- 2 sheets roasted seaweed
Kimchi Tofu Fillings
Honestly, kimchi and tofu go so well together. For an extra flavorful tofu, I’m first seasoning it with salt and pepper, then pan-frying it until golden. This gives the tofu such a great texture! I’m also sautéing the kimchi. Trust me, it changes the flavor entirely. Keep in mind, not all kimchi are vegan or vegetarian because traditionally, kimchi is made with fermented fish. However, you can definitely buy vegetarian kimchi at the supermarket. If you’re having a hard time finding vegetarian/vegan kimchi, you can make your own with my Vegan Kimchi Recipe!
I sometimes like to replace the tofu with eggs instead, depending on how I feel that day. Either way, it’s a great veggie-based option for when you just want a lighter, but still substantial meal.
Instructions For Kimchi Tofu Rich Sandwich
- Prepare the tofu: Pat the tofu very dry with a paper towel. Slice into 2 thick rectangular pieces, similar to the shape shown in the photo. Season both sides lightly with salt and black pepper.
- Pan-fry the tofu: Heat a nonstick pan over medium to medium-high heat. Add the tofu directly to the dry pan — no oil needed. Pan-fry for about 3–4 minutes per side, or until golden brown and lightly crisp around the edges. Remove and set aside.
- Cook the kimchi: Add the kimchi to the same pan and sauté for 1–2 minutes, just until slightly softened and fragrant. If the pan feels too dry, add a tiny splash of water.
- Prepare your fillings: Thinly slice the cucumber and wash and dry the perilla leaves. Have your warm rice, furikake, tofu, and kimchi ready to go.
- Start assembling: Lay the roasted seaweed flat. Add ¼ cup of warm rice to the center and gently shape it into a rectangle.
- Sprinkle a little furikake seasoning over the rice.
- Add the golden tofu on top.
- Spoon on some of the sautéed kimchi.
- Drizzle the kimchi with ½ tsp sesame oil.
- Add the perilla leaves and thinly sliced cucumber.
- Add the remaining kimchi, followed by the remaining ¼ cup of rice.
- Finish with another sprinkle of furikake seasoning.
- Wrap the onigirazu: Fold the seaweed tightly over the filling from all sides to form a compact rectangle. If using 2 sheets of seaweed, overlap them slightly so you have enough coverage to fully wrap everything.
- Place the onigirazu seam-side down for 1–2 minutes so the warm rice helps soften the seaweed and seal the wrap.
- Slice in half and enjoy!
Vegetarian Side Dishes You Have To Try with Onigirazu
Golden Tofu Kimchi Onigirazu
By Tiffy Cooks
Equipment
Ingredients
- 2 Thick slices extra-firm tofu about 140 g total
- Salt and black pepper to taste
- 2 tbsp kimchi roughly chopped, use Vegetarian Kimchi for fully vegetarian/vegan version
- ½ tsp sesame oil
- ½ cup cooked white rice warm
- 1 tsp furikake seasoning or to taste
- 2 perilla leaves
- ⅓ cup thinly sliced cucumber
- 2 sheets roasted seaweed
Instructions
- Prepare the tofu: Pat the tofu very dry with a paper towel. Slice into 2 thick rectangular pieces, similar to the shape shown in the photo. Season both sides lightly with salt and black pepper.
- Pan-fry the tofu: Heat a nonstick pan over medium to medium-high heat. Add the tofu directly to the dry pan, no oil needed. Pan-fry for about 3–4 minutes per side, or until golden brown and lightly crisp around the edges. Remove and set aside.
- Cook the kimchi: Add the kimchi to the same pan and sauté for 1–2 minutes, just until slightly softened and fragrant. If the pan feels too dry, add a tiny splash of water.
- Prepare your fillings: Thinly slice the cucumber and wash and dry the perilla leaves. Have your warm rice, furikake, tofu, and kimchi ready to go.
- Start assembling: Lay the roasted seaweed flat. Add ¼ cup of warm rice to the center and gently shape it into a rectangle.
- Sprinkle a little furikake seasoning over the rice.
- Add the golden tofu on top.
- Spoon on some of the sautéed kimchi.
- Drizzle the kimchi with ½ tsp sesame oil.
- Add the perilla leaves and thinly sliced cucumber.
- Add the remaining kimchi, followed by the remaining ¼ cup of rice.
- Finish with another sprinkle of furikake seasoning.
- Wrap the onigirazu: Fold the seaweed tightly over the filling from all sides to form a compact rectangle. If using 2 sheets of seaweed, overlap them slightly so you have enough coverage to fully wrap everything.
- Place the onigirazu seam-side down for 1–2 minutes so the warm rice helps soften the seaweed and seal the wrap.
- Slice in half and enjoy!
