Kimchi and Tofu recipe - ingredients, nutrition and when to eat it
This side dish pairs golden pan-fried tofu with stir-fried kimchi. The tofu’s mild, soft flavor goes well with the kimchi’s tangy heat.
This side dish pairs golden pan-fried tofu with stir-fried kimchi. The tofu’s mild, soft flavor goes well with the kimchi’s tangy heat. It’s a lovely light side to add to a meal.
Side dishes · 15 minutes to cook
Nutrition (per 228.3g serving): 225.1 kcal · protein 14.5g · carbohydrate 9.1g · fat 14.7g · sodium 408.2mg
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 little extra sugar as it cooks to mellow the flavor.
Tips: Pat the tofu dry before frying so it browns more evenly.
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Ingredients (1 serving)
- Tofu — 150 g
- Napa cabbage kimchi — 70 g
- Cooking oil — 1 tsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp