Kimchi and Tofu Stir-Fry recipe - ingredients, nutrition and when to eat it
Kimchi and tofu stir-fry combines well-fermented kimchi and tofu in one pan. The kimchi’s tangy, spicy flavor pairs with the tofu’s softness, making it a great…
Kimchi and tofu stir-fry combines well-fermented kimchi and tofu in one pan. The kimchi’s tangy, spicy flavor pairs with the tofu’s softness, making it a great side dish with rice.
Side dishes · 15 minutes to cook
Nutrition (per 344g serving): 261.9 kcal · protein 16.3g · carbohydrate 15g · fat 15.9g · sodium 844.9mg
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: The tofu may release water, so stir-fry the kimchi well before adding it to keep the dish from getting watery.
Tips: Kimchi is often salty enough on its own, so hold off on adding extra seasoning until you’ve tasted it.
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Ingredients (1 serving)
- Aged Napa Cabbage Kimchi — 120 g
- Tofu — 150 g
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Cooking oil — 1 tsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp