Kimchi-Stuffed Fried Tofu Pouches recipe - ingredients, nutrition and when to eat it
These tofu pouches are filled with chopped kimchi and glass noodles, then simmered in a warm broth.
These tofu pouches are filled with chopped kimchi and glass noodles, then simmered in a warm broth. The tangy kimchi, chewy noodles, and soft tofu pouches make a lovely pairing with fish cakes on a cold day.
Street food · 30 minutes to cook
Tips: Pour hot water over the tofu pouches to remove some of the oil, so the broth tastes less greasy.
Tips: Don’t pack in too much filling, or the pouches may burst as they cook.
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Ingredients (1 serving)
- Fried tofu pouches — 2 pc
- Napa cabbage kimchi — 0.3 cup
- Glass noodles — 20 g
- Dashi broth — 300 ml
- Green onion — 0.3 pc
- Soy sauce — 1 tsp
- Garlic — 0.5 tsp
- Sesame oil — 0.5 tsp
- Water — 100 ml