Spring Greens and Tofu Rice Bowl Bento recipe - ingredients, nutrition and when to eat it
This rice bowl bento pairs warm rice with Korean wild chives, shepherd’s purse, and tofu, served with a savory sauce.
This rice bowl bento pairs warm rice with Korean wild chives, shepherd’s purse, and tofu, served with a savory sauce. Fragrant greens go well with the mild, nutty tofu, making it a great lunch to pack.
Lunchbox & quick meals · 20 minutes to cook
Nutrition (per 400g serving): 484.3 kcal · protein 17.6g · carbohydrate 75.6g · fat 11.8g · sodium 1218.2mg
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: If you’re packing it for lunch, drain the greens well and pack the sauce in a small container so the rice doesn’t get soggy.
Tips: Pan-frying the tofu until golden adds a nutty flavor to its mild taste.
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Ingredients (1 serving)
- Rice — 1 bowl
- Tofu — 100 g
- Korean wild chives — 20 g
- Shepherd’s purse — 30 g
- Soy sauce — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Garlic — 0.5 tsp
- Water — 1 Tbsp