Tofu Kimbap Salad recipe - ingredients, nutrition and when to eat it
This salad brings together golden pan-seared tofu, seaweed, and crisp vegetables in a bowl for a familiar kimbap-inspired meal.
This salad brings together golden pan-seared tofu, seaweed, and crisp vegetables in a bowl for a familiar kimbap-inspired meal. The savory tofu pairs nicely with the fresh crunch of cucumber and carrot, making it a great choice for lunch or a light dinner.
Salads & light · 15 minutes to cook
Nutrition (per 349.5g serving): 360.7 kcal · protein 18.4g · carbohydrate 42.8g · fat 13.1g · sodium 441.5mg
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: Pat the tofu dry well so it browns nicely in the pan.
Tips: Serve the rice warm to bring out the aroma of the sesame oil.
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Ingredients (1 serving)
- Tofu — 150 g
- White rice — 0.5 cup
- Nori — 1 sheet
- Carrot — 0.3 pc
- Cucumber — 0.3 pc
- Sesame oil — 1 tsp
- Soy sauce — 1 tsp
- Toasted sesame seeds — 1 tsp