Brown Rice Salad with Tofu and Kimchi recipe - ingredients, nutrition and when to eat it
This bowl-style salad is made with brown rice topped with grilled tofu, stir-fried kimchi, and fresh greens.
This bowl-style salad is made with brown rice topped with grilled tofu, stir-fried kimchi, and fresh greens. The mild, nutty tofu pairs with tangy, spicy kimchi, making it a good choice for lunch or dinner.
Salads & light · 20 minutes to cook
Nutrition (per 553g serving): 589.8 kcal · protein 23.3g · carbohydrate 89.4g · fat 15.7g · sodium 413.6mg
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 so it browns nicely in the pan.
Tips: The kimchi is already well seasoned, so taste it before adding any salt.
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Ingredients (1 serving)
- Brown rice — 1 bowl
- Tofu — 150 g
- Napa cabbage kimchi — 70 g
- Lettuce — 2 sheet
- Cherry tomatoes — 5 pc
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp