Kimchi and Tofu Rolls Lunchbox recipe - ingredients, nutrition and when to eat it
This lunchbox features mild pan-seared tofu filled with tangy stir-fried kimchi and wrapped in seaweed.
This lunchbox features mild pan-seared tofu filled with tangy stir-fried kimchi and wrapped in seaweed. Serve it with rice for lunch, or pack a smaller portion for a light, comforting dinner.
Lunchbox & quick meals · 20 minutes to cook
Nutrition (per 419.3g serving): 462.2 kcal · protein 20.7g · carbohydrate 61g · fat 15.1g · sodium 830mg
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: Drain the tofu thoroughly so it does not fall apart in the pan.
Tips: Cut the kimchi into pieces about 1 cm wide rather than chopping it too finely, so the rolls retain some texture.
Tips: Let the stir-fried kimchi cool completely before placing it on the seaweed to help keep the seaweed from getting soggy.
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Ingredients (1 serving)
- Tofu — 150 g
- Napa cabbage kimchi — 70 g
- Roasted seaweed — 2 sheet
- Rice — 150 g
- Onion — 30 g
- Garlic — 3 g
- Cooking oil — 1 tsp
- Sesame oil — 0.5 tsp
- Soy sauce — 1 tsp