Braised Tofu, Vegetables, and Kimchi recipe - ingredients, nutrition and when to eat it
This dish is made by gently braising tofu and napa cabbage kimchi with onion and scallions.
This dish is made by gently braising tofu and napa cabbage kimchi with onion and scallions. The tofu softens the tangy, savory flavor of the kimchi, making it a good side dish with rice. Enjoy it warm on a chilly evening.
Vegetables · 25 minutes to cook
Nutrition (per 439.5g serving): 224.9 kcal · protein 15.5g · carbohydrate 14.7g · fat 11.9g · sodium 574.5mg
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 salty, add a little more water; you may not need to add extra seasoning.
Tips: To keep the tofu from breaking apart, avoid stirring often and gently shake the pot instead.
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Ingredients (1 serving)
- Tofu — 150 g
- Napa cabbage kimchi — 100 g
- Onion — 0.3 pc
- Green onion — 0.3 pc
- Water — 120 ml
- Sesame oil — 1 tsp