Kimchi and Tofu Steak Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with a golden-browned tofu patty and stir-fried kimchi. Savory tofu goes well with tangy kimchi and a salty soy sauce.
This rice bowl is topped with a golden-browned tofu patty and stir-fried kimchi. Savory tofu goes well with tangy kimchi and a salty soy sauce. It’s a good choice for a quick lunch or dinner.
Rice bowls · 25 minutes to cook
Nutrition (per 545g serving): 665.1 kcal · protein 26.4g · carbohydrate 88.2g · fat 21.6g · sodium 1734.7mg
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 well so the patty holds together better.
Tips: If the kimchi is very sour, add a little sugar. Leave out the kimchi juice so the rice doesn’t get soggy.
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Ingredients (1 serving)
- Rice — 1 bowl
- Tofu — 150 g
- Napa Cabbage Kimchi — 80 g
- Breadcrumbs — 2 Tbsp
- Egg — 0.5 pc
- Onion — 0.3 pc
- Soy Sauce — 1 Tbsp
- Sugar — 0.5 tsp
- Sesame Oil — 1 tsp
- Vegetable Oil — 1 tsp
- Toasted Sesame Seeds — 1 tsp