Kimchi and Tofu Rice Bowl recipe - ingredients, nutrition and when to eat it
This one-bowl meal features kimchi and tofu stir-fried with a little heat, served over warm rice.
This one-bowl meal features kimchi and tofu stir-fried with a little heat, served over warm rice. Soft tofu pairs with the tangy flavor of kimchi, making it a good choice for a quick lunch or dinner.
Vegetables · 15 minutes to cook
Tips: If the kimchi has a lot of liquid, gently squeeze some out before adding it to the pan to keep the rice from getting soggy.
Tips: Avoid flipping the tofu often; gently fold it with a wide spatula to help it hold its shape.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Rice — 1 bowl
- Tofu — 150 g
- Napa cabbage kimchi — 80 g
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Cooking oil — 1 tsp
- Korean red pepper flakes — 0.5 tsp
- Soy sauce — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp