Tofu and Kimchi Rolls recipe - ingredients, nutrition and when to eat it
This side dish is made by wrapping tofu and stir-fried kimchi in thin pancakes. Mild, nutty tofu pairs well with tangy, savory kimchi.
This side dish is made by wrapping tofu and stir-fried kimchi in thin pancakes. Mild, nutty tofu pairs well with tangy, savory kimchi. Serve them alongside a simple meal or as a snack with drinks.
Side dishes · 20 minutes to cook
Nutrition (per 199g serving): 263.4 kcal · protein 12.6g · carbohydrate 23.7g · fat 13.2g · sodium 492.3mg
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 the kimchi is very juicy, gently squeeze out some liquid before stir-frying so the wrappers don't get soggy.
Tips: Don't overfill the wrappers, or they may split when rolled. Spread a thin layer of filling down the center.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Tofu — 100 g
- Napa cabbage kimchi — 60 g
- Flat dumpling wrappers — 2 sheet
- Cooking oil — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp