* 2-3 sheets of nori * 3 cups cooked short grain rice * 200g firm tofu, sliced * 1 carrot, cut into matchsticks * 220g spinach, blanched, drained with extra water squeezed out * 2-3 strips of yellow daikon * 2 tbsp tamari (or dark soy sauce) * 1 tbsp rice vinegar * 1 tbsp agave (or maple syrup) * 1 garlic clove, minced * 1cm ginger, grated * salt * 2 tbsp sesame oil
###Instructions
1. for the tofu: add the tofu to a container/bowl along with the tamari, rice vinegar, agave, ginger, half a garlic clove & a half tablespoon of sesame oil then mix well & set aside to marinate for at least 20 minutes (it can marinate while you prepare the rest of the ingredients) 2. once it’s soaked up all that flavor, fry in any neutral oil until golden & lightly crisp on both sides then set aside to cool (chop into strips once cooled) 3. for the rice: add the rice to a bowl along with half a tablespoon of sesame oil & salt to taste then mix well & set aside to completely cool 4. for the spinach: add the blanched, drained spinach to a bowl with half a garlic clove, a half tablespoon of sesame oil, salt to the taste then mix well & set aside 5. for the carrot: sauté over a medium heat until they begin to soften, season then remove from the pan & set aside 6. to assemble: place a sheet of nori, shiny side down, on a bamboo mat. evenly spread a layer of rice on top, leaving an approx 2 inch gap at one end. place tofu, carrot, daikon & spinach in strips on top then carefully roll so one edge of the rice reaches the other (keeping the fillings in the center) 7. keep rolling until the kimbap is fully wrapped, pressing the mat as you go to make sure it’s wrapped tightly then set the roll aside, seam side down 8. brush the rolls with sesame oil & sprinkle with sesame seeds then slice & serve (make sure your knife is very sharp & clean between slices to make it easier to cut)
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###Ingredients
* 2-3 sheets of nori
* 3 cups cooked short grain rice
* 200g firm tofu, sliced
* 1 carrot, cut into matchsticks
* 220g spinach, blanched, drained with extra water squeezed out
* 2-3 strips of yellow daikon
* 2 tbsp tamari (or dark soy sauce)
* 1 tbsp rice vinegar
* 1 tbsp agave (or maple syrup)
* 1 garlic clove, minced
* 1cm ginger, grated
* salt
* 2 tbsp sesame oil
###Instructions
1. for the tofu: add the tofu to a container/bowl along with the tamari, rice vinegar, agave, ginger, half a garlic clove & a half tablespoon of sesame oil then mix well & set aside to marinate for at least 20 minutes (it can marinate while you prepare the rest of the ingredients)
2. once it’s soaked up all that flavor, fry in any neutral oil until golden & lightly crisp on both sides then set aside to cool (chop into strips once cooled)
3. for the rice: add the rice to a bowl along with half a tablespoon of sesame oil & salt to taste then mix well & set aside to completely cool
4. for the spinach: add the blanched, drained spinach to a bowl with half a garlic clove, a half tablespoon of sesame oil, salt to the taste then mix well & set aside
5. for the carrot: sauté over a medium heat until they begin to soften, season then remove from the pan & set aside
6. to assemble: place a sheet of nori, shiny side down, on a bamboo mat. evenly spread a layer of rice on top, leaving an approx 2 inch gap at one end. place tofu, carrot, daikon & spinach in strips on top then carefully roll so one edge of the rice reaches the other (keeping the fillings in the center)
7. keep rolling until the kimbap is fully wrapped, pressing the mat as you go to make sure it’s wrapped tightly then set the roll aside, seam side down
8. brush the rolls with sesame oil & sprinkle with sesame seeds then slice & serve (make sure your knife is very sharp & clean between slices to make it easier to cut)
[Source](https://www.instagram.com/p/Cz60jQ4KlGm/)