Yubuchobap

Serving Size 2

Prep Time 20 mins

Cook Time 20 mins

Difficulty Easy

Ingredients

Inspired by: Easy Gourmet by Jackie 

  • 16 pack fried tofu skins 
  • Roasted Sesame seeds, for garnishing 
  • 1 cup of raw white rice, cooked according to package directions 
  • 1/8 cup rice wine vinegar 
  • 1 tablespoons sugar 
  • 1/4 teaspoon kosher salt 
  • 1 tablespoons white sesame seeds 
  • 1 tablespoons black sesame seeds 
  • 1/2 tablespoon sesame oil 

Topping options:  

  • TofuBaked Teriyaki 
  • Tofubaked Sesame Ginger  
  • Pineapple slices  
  • Green onions  
  • Peanuts  
  • Pickled radish  
  • Spicy vegan mayo 

Preparation

  1. Make the rice according package directions. Once the rice is cooked, fluff it to begin cooling.
  2. Make the rice seasoning by combining the kosher salt, sugar, rice wine vinegar, and sesame oil together. Add this to the cooled rice along with the roasted and black sesame seeds. Cover and set this aside.
  3. Cut the TofuBaked into small cubes. Add oil to a frying pan, pan-frying the cubes until heated through.
  4. Assemble the yubochobaps – open each tofu skin and stuff with 2 tablespoons of seasoned rice. Top with a big spoonful of the topping, garnish, and serve. Suggested combinations include: TofuBaked Teriyaki flavor, topped with half a grilled pineapple slice and green onions Sesame Ginger Tofubaked, topped with peanuts and pickled radish. A mix of both flavors, topped with a drizzle of spicy mayo and sesame seeds.

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