Rice Wraps with Tofu and Thick Soybean Paste recipe - ingredients, nutrition and when to eat it
This meal pairs rice and leafy wraps with tofu and zucchini simmered in doenjang. The savory, gently salty thick soybean paste goes well with soft tofu and…
This meal pairs rice and leafy wraps with tofu and zucchini simmered in doenjang. The savory, gently salty thick soybean paste goes well with soft tofu and crisp wrap vegetables. It’s a satisfying option for lunch or dinner at home.
Vegetables · 25 minutes to cook
Nutrition (per 611.5g serving): 531.9 kcal · protein 23.4g · carbohydrate 78.7g · fat 13.1g · sodium 1020.3mg
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: Doenjang varies in saltiness by brand, so start with a little less and adjust the seasoning at the end.
Tips: After adding the tofu, gently shake the pot to combine everything; stirring vigorously can break it up.
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Ingredients (1 serving)
- Rice — 1 bowl
- Tofu — 120 g
- Doenjang — 1 Tbsp
- Zucchini — 60 g
- Onion — 30 g
- Green onion — 10 g
- Minced garlic — 0.5 tsp
- Dried anchovies — 5 g
- Water — 120 ml
- Lettuce — 5 sheet
- Sesame oil — 1 tsp
- Sesame seeds — 0.5 tsp