Tofu Kimchi Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with soft tofu and spicy stir-fried kimchi. It is easy to put together for a weeknight dinner, and adding pork makes it savory and…
This rice bowl is topped with soft tofu and spicy stir-fried kimchi. It is easy to put together for a weeknight dinner, and adding pork makes it savory and satisfying.
Rice bowls · 20 minutes to cook
Nutrition (per 563g serving): 646.7 kcal · protein 34.4g · carbohydrate 82.2g · fat 18.8g · sodium 1135mg
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 thoroughly so the seasoning does not become watery while stir-frying.
Tips: Depending on how salty the kimchi is, start with half a tablespoon of soy sauce and adjust to taste.
Tips: Add the tofu at the end and mix gently so it keeps its shape.
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Ingredients (1 serving)
- Cooked rice — 210 g
- Tofu — 150 g
- Napa cabbage kimchi — 80 g
- Pork shoulder — 60 g
- Onion — 30 g
- Garlic — 5 g
- Korean chili flakes — 3 g
- Soy sauce — 0.5 Tbsp
- Sesame oil — 1 tsp
- Green onion — 10 g
- Toasted sesame seeds — 2 g