Kimchi and Silken Tofu Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with kimchi and silken tofu simmered in a little broth. The kimchi’s tangy, peppery flavor pairs gently with the soft tofu, making it…
This rice bowl is topped with kimchi and silken tofu simmered in a little broth. The kimchi’s tangy, peppery flavor pairs gently with the soft tofu, making it a comforting choice on a chilly evening.
Rice bowls · 20 minutes to cook
Tips: Kimchi varies in saltiness, so add soy sauce a little at a time and taste at the end.
Tips: Avoid breaking the silken tofu into very small pieces so it keeps its soft, tender chunks over the rice.
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Ingredients (1 serving)
- Rice — 1 bowl
- Napa cabbage kimchi — 80 g
- Soft tofu — 150 g
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Garlic — 1 clove
- Korean red pepper flakes — 0.5 tsp
- Soy sauce — 0.5 Tbsp
- Sesame oil — 1 tsp
- Water — 120 ml