Low-Carb Korean Gimbap with Tofu and Chinese Chives

Steps

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1. 1
   Crumble the tofu block and squeeze out excess moisture.
   ▶ ≈0:08
2. 2
   Transfer the crumbled tofu to a bowl, crack in 3 eggs, season with salt and black pepper, and mix well.
   ▶ ≈0:15
3. 3
   Finely chop the Chinese chives (about 100g) and fold into the tofu-egg mixture.
   ▶ ≈0:29
4. 4
   Heat a pan with a little oil over medium heat and cook half the mixture until golden brown on both sides.
   ▶ ≈0:41
5. 5
   Cut the carrot into thin strips and stir-fry in a little oil for about 1 minute until slightly cooked but still crisp.
   ▶ ≈1:35
6. 6
   Once the tofu patty has cooled slightly, place a seaweed sheet flat, layer with the tofu patty, sautéed carrot, and pickled radish, then roll tightly.
   ▶ ≈1:57
7. 7
   Place the roll seam-side down so the seaweed adheres naturally. Brush lightly with sesame oil and sprinkle sesame seeds on top.
   ▶ ≈2:10