Spring Wild Chive and Tofu Bibimbap Lunchbox recipe - ingredients, nutrition and when to eat it
This spring lunchbox is a bowl of rice topped with wild chives, tofu, and lightly blanched greens, then mixed with a seasoned sauce.
This spring lunchbox is a bowl of rice topped with wild chives, tofu, and lightly blanched greens, then mixed with a seasoned sauce. The chives’ peppery, fragrant flavor pairs gently with the mild tofu and rice, making it a fresh choice for a spring lunch.
Lunchbox & quick meals · 20 minutes to cook
Nutrition (per 402.5g serving): 483.1 kcal · protein 17.2g · carbohydrate 77g · fat 11.3g · sodium 427.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Peel the thin skin from the wild chive roots and wash carefully between them to remove more soil.
Tips: When packing this for lunch, keep the sauce separate so the rice and greens don’t get soggy.
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Ingredients (1 serving)
- Rice — 1 bowl
- Tofu — 100 g
- Wild chives — 30 g
- Spinach — 30 g
- Carrot — 20 g
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp