Autumn Mushroom and Tofu Pot Rice Lunchbox recipe - ingredients, nutrition and when to eat it
This autumn lunchbox features pot-cooked rice with mushrooms and tofu for a light, satisfying meal.
This autumn lunchbox features pot-cooked rice with mushrooms and tofu for a light, satisfying meal. The mushrooms’ fragrance and tofu’s savory richness come together nicely, making it a good packed lunch for a busy day.
Lunchbox & quick meals · 35 minutes to cook
Nutrition (per 404g serving): 421.7 kcal · protein 14.3g · carbohydrate 72.6g · fat 8.2g · sodium 412.6mg
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: If you use freshly cooked rice instead of leftover rice, you can skip the water and simply warm the ingredients over low heat.
Tips: Tofu breaks easily, so add it at the end and fold it in gently.
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Ingredients (1 serving)
- White rice — 1 bowl
- Mushrooms — 70 g
- Tofu — 0.3 block
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Green onion — 0.3 stalk
- Water — 30 ml