Tofu and Kimchi Brown Rice Rice Balls recipe - ingredients, nutrition and when to eat it
These rice balls are made by mixing tofu and stir-fried kimchi into brown rice and shaping the mixture into rounds.
These rice balls are made by mixing tofu and stir-fried kimchi into brown rice and shaping the mixture into rounds. The tangy, spicy flavor of kimchi comes through the mild, nutty tofu, making them perfect for a simple lunch or light dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 442g serving): 602.3 kcal · protein 22.3g · carbohydrate 83.5g · fat 19.6g · sodium 408.3mg
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: Cook off as much moisture as possible from the tofu and kimchi so the rice balls hold together well.
Tips: If the kimchi is salty, rinse it lightly in water, squeeze out the moisture well, and then stir-fry it.
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Ingredients (1 serving)
- Brown Rice — 1 bowl
- Tofu — 0.5 block
- Napa Cabbage Kimchi — 0.5 cup
- Sesame Oil — 1 tsp
- Sesame Seeds — 1 tsp
- Cooking Oil — 1 tsp