Kimchi and Tofu Pot Rice recipe - ingredients, nutrition and when to eat it
Kimchi and tofu pot rice is made by cooking rice in one pot with kimchi and tofu on top. The tofu softens the tangy, savory flavor of the kimchi.
Kimchi and tofu pot rice is made by cooking rice in one pot with kimchi and tofu on top. The tofu softens the tangy, savory flavor of the kimchi. It's a comforting warm meal for a chilly day.
Rice bowls · 35 minutes to cook
Nutrition (per 513g serving): 711.4 kcal · protein 19.9g · carbohydrate 126.5g · fat 11.8g · sodium 1627.4mg
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 the kimchi is very juicy, use a little less water so the rice doesn't turn mushy.
Tips: Gently fold in the tofu after the rice has finished steaming to help it hold its shape.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Napa cabbage kimchi — 0.5 cup
- Tofu — 0.3 block
- Water — 180 ml
- Soy sauce — 1 Tbsp
- Sesame oil — 1 tsp
- Green onion — 0.3 pc
- Toasted sesame seeds — 1 tsp