Tofu Kimbap

Slice the tofu into 1cm thick pieces and pat dry with a paper towel.

Heat oil in a frying pan and grill the tofu slices on both sides until golden brown.

Julienne the carrots and stir-fry them with a pinch of salt.

Blanch the spinach, squeeze out excess water, then season with salt and sesame oil.

Place a sheet of seaweed on a bamboo mat and spread a thin layer of rice on top.

Arrange the grilled tofu, sautéed carrots, and seasoned spinach over the rice.

Roll the kimbap tightly using the bamboo mat.

Cut the rolled kimbap into bite-sized pieces.