Tofu and Kimchi Egg Rolls recipe - ingredients, nutrition and when to eat it
Tofu and kimchi are lightly coated in egg, pan-fried, and rolled up. The tofu is mild and tender, pairing nicely with the tangy kimchi.
Tofu and kimchi are lightly coated in egg, pan-fried, and rolled up. The tofu is mild and tender, pairing nicely with the tangy kimchi. They make a good lunchbox side or an easy accompaniment to drinks at dinner.
Side dishes · 20 minutes to cook
Nutrition (per 262g serving): 369.6 kcal · protein 20.8g · carbohydrate 13.3g · fat 25.3g · sodium 312.5mg
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 the egg coating sticks well.
Tips: If the kimchi pieces are too long, they can be hard to roll, so cut them to match the width of the tofu.
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Ingredients (1 serving)
- Tofu — 150 g
- Napa Cabbage Kimchi — 40 g
- Egg — 1 pc
- Flour — 1 Tbsp
- Cooking Oil — 1 Tbsp