Vegan King Gimbap with Umami Tofu and Veggies Recipe (with Video)

Cooking the Rice and Tofu
1. Cook the rice according to package instruction, season with the sesame oil and sweetener, set aside.
2. Drain and gently squeeze the tofu, cut into 1/2 inch slices.
3. In a large non-stick frying pan, heat a large drizzle of oil over medium high heat.
4. Pan fry the tofu until both sides are golden brown, about 4-5 minutes per side.
5. Remove from the pan, and cut the tofu slices into sticks.
Preparing the Vegetables
1. Thinly slice the shiitake, saute them in the same pan which we just cooked the tofu in.
2. Cook and coat the mushroom with the remaining sauce in the pan.
3. Prepare the other vegetables, thinly cut the bamboo shoot, julienne the cucumber and carrot.
4. Bring a pot of water to boil, blanch the spinach for 2-3 minutes till they're soft, trim off the roots.
Assembling the Gimbap
1. Start assembling the gimbap, lay down a nori sheet on the bamboo mat, arrange the fillings, and tightly roll them up.
2. Take another nori sheet, smash a few grains of rice on one edge as a "glue", connect another piece of nori to it to create a longer sheet.
3. Press down a layer of rice, not covering the entire sheet, just enough to roll up the filling roll.
4. Place the rolled-up fillings to the end of rice, tightly roll up again, until well sealed.
Cutting and Serving the Gimbap
1. Take a good quality sharp knife, wet the blade slightly, and use a slicing motion to cut into the roll.
2. Clean your knife in between cuts, continue and cut the roll into 1/4 inch thick slices.
3. Drizzle on some vegan mayo, enjoy!