Tofu and Kimchi Rice Balls recipe - ingredients, nutrition and when to eat it
Tofu and kimchi rice balls are made by mixing mashed tofu and stir-fried kimchi into warm rice, then shaping the mixture into bite-sized balls.
Tofu and kimchi rice balls are made by mixing mashed tofu and stir-fried kimchi into warm rice, then shaping the mixture into bite-sized balls. The nutty, mild tofu pairs with kimchi's tangy, savory flavor, making these a simple option for lunch or dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 377.5g serving): 472.5 kcal · protein 16.2g · carbohydrate 73.9g · fat 11.3g · sodium 345.7mg
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: If the rice is too hot, it will stick to your hands, so let it cool slightly before shaping it.
Tips: Lightly squeeze out the kimchi juice before adding it so the rice balls hold together well.
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Ingredients (1 serving)
- Rice (White Rice) — 1 bowl
- Tofu — 100 g
- Napa Cabbage Kimchi — 60 g
- Sesame Oil — 1 tsp
- Toasted Sesame Seeds — 1 tsp