Tofu, Mushroom, and Egg Gimbap.

Prepare tofu, carrot, cucumber, mushroom, pickled radish, seaweed, rice, and eggs.

Remove excess moisture from the tofu with a kitchen towel and cut it into bite-sized pieces.

Thoroughly wash the mushrooms and slice them into strips.

Julienne the cucumber and carrot as well.

Heat oil in a pan and stir-fry the tofu and mushrooms over medium heat, seasoning lightly with salt.

Beat the eggs, cook them into a thin omelet, and slice into strips.

Spread a thin layer of rice on the seaweed sheet and place the prepared ingredients on top.

Roll the gimbap and cut into bite-sized pieces.