Tofu and Kimchi Bento recipe - ingredients, nutrition and when to eat it
A home-style bento with warmed tofu, spicy stir-fried kimchi, and rice. The mild tofu pairs well with the tangy kimchi, making it a good choice for a busy…
A home-style bento with warmed tofu, spicy stir-fried kimchi, and rice. The mild tofu pairs well with the tangy kimchi, making it a good choice for a busy lunch or a simple dinner.
Lunchbox & quick meals · 20 minutes to cook
Nutrition (per 468g serving): 532.9 kcal · protein 21.4g · carbohydrate 79.3g · fat 13.5g · sodium 863.7mg
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: Drain the tofu thoroughly so less water collects in the pan while warming it.
Tips: If the kimchi is too sour, add 1 tablespoon of water while stir-frying and cook it a little longer.
Tips: When packing it for lunch, let the rice and side dishes cool slightly before closing the lid.
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Ingredients (1 serving)
- Tofu — 150 g
- Napa cabbage kimchi — 80 g
- Cooked white rice — 210 g
- Cooking oil — 5 g
- Green onion — 10 g
- Garlic — 5 g
- Korean red pepper flakes — 2 g
- Soy sauce — 5 g
- Sesame seeds — 1 g