Kimchi and Tofu Focaccia recipe - ingredients, nutrition and when to eat it
This dish tops soft, olive oil-brushed bread with mashed tofu and stir-fried kimchi, then bakes it.
This dish tops soft, olive oil-brushed bread with mashed tofu and stir-fried kimchi, then bakes it. The savory bread pairs well with the tangy, salty kimchi, making it a good choice for a quick lunch or dinner.
Bread & brunch · 35 minutes to cook
Nutrition (per 238.2g serving): 415.7 kcal · protein 18g · carbohydrate 50.4g · fat 15.1g · sodium 846.5mg
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 sour, add a tiny bit of sugar while stir-frying to mellow the tang.
Tips: Drain the tofu well to help keep the bread from getting soggy.
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Ingredients (1 serving)
- Focaccia — 1 piece
- Tofu — 80 g
- Napa cabbage kimchi — 50 g
- Olive oil — 1 tsp
- Garlic — 1 clove
- Ground black pepper — 0.1 tsp