Kimchi and Crispy Tofu Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with golden pan-seared tofu and tangy stir-fried kimchi. The tofu is lightly crisp on the outside and soft inside, making it a good…
This rice bowl is topped with golden pan-seared tofu and tangy stir-fried kimchi. The tofu is lightly crisp on the outside and soft inside, making it a good choice for a busy lunch or an easy dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 480g serving): 664.8 kcal · protein 21.6g · carbohydrate 89.2g · fat 23.4g · sodium 661.9mg
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: Pat the tofu thoroughly dry so it browns better in the pan.
Tips: If the kimchi is on the salty side, use a little less gochujang and adjust after tasting.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Tofu — 150 g
- Napa cabbage kimchi — 80 g
- Cooking oil — 1 Tbsp
- Gochujang (Korean chili paste) — 0.5 Tbsp
- Oligosaccharide syrup — 0.5 Tbsp
- Garlic — 1 clove
- Toasted sesame seeds — 1 tsp