Golden Tofu Kimchi Onigirazu
By Tiffy Cooks
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!
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!
Nutrition
Calories: 325kcalCarbohydrates: 33gProtein: 24gFat: 12gSodium: 299mgPotassium: 374mgFiber: 4gSugar: 3gVitamin A: 330IUVitamin C: 3mgCalcium: 71mgIron: 3mg
