Simple, Light and Nourishing Cabbage and Tofu Kimbap

Prepare the ingredients
First, wash the cabbage, carrot, chili and spring onions, and soak the tofu in water to remove any additives! Then shred the cabbage, grate the carrot into strips, and finely mince the chili and spring onions.

Cook and mix the ingredients
Stir-fry the shredded cabbage and carrot in a pan of hot oil. When the cabbage turns slightly translucent, season with salt to taste.

Cook the brown rice, put it in a large bowl and mix with salt and sesame seeds (or sesame oil if you prefer). Then mix in the stir-fried cabbage and carrot.

Put the soaked tofu in a hot pan and mash it. When the moisture has evaporated, stir well with a spoon, add 1 tablespoon oil and keep stir-frying. Add 1 tablespoon soy sauce, 1 spoon sugar and the minced chili and spring onions, mix well and turn off the heat.

Finally, mix everything together – the brown rice, cabbage, carrot and the stir-fried tofu – and it's ready.

Make an egg soup to serve alongside
Beat 2 eggs in a bowl with minced spring onions and a little salt. Bring 3 cups water to the boil in a pot with 1 tablespoon fish sauce and a little soup seasoning. When it boils, lower the heat, slowly pour in the beaten egg and turn off the heat.

The finished dish
Cut the kimbap rolls into bite-sized slices and serve the egg soup in small bowls. Now you have a tempting, eye-catching plate of cabbage and tofu kimbap!