Tofu and Egg Kimbap Lunchbox recipe - ingredients, nutrition and when to eat it
This hearty lunchbox kimbap is made by wrapping pan-fried tofu, egg, and crisp vegetables with rice and seaweed.
This hearty lunchbox kimbap is made by wrapping pan-fried tofu, egg, and crisp vegetables with rice and seaweed. Savory, mild tofu pairs well with soft egg, making it a great choice for lunch or a light dinner.
Lunchbox & quick meals · 30 minutes to cook
Nutrition (per 399g serving): 501.4 kcal · protein 22g · carbohydrate 59.1g · fat 19.1g · sodium 573.8mg
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: Press out plenty of moisture from the tofu so it holds together when pan-fried and keeps the kimbap from getting soggy.
Tips: Leave a little strip of seaweed bare at the edge when spreading the rice so the roll seals well.
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Ingredients (1 serving)
- Rice (white) — 0.8 cup
- Tofu — 100 g
- Egg — 1 pc
- Seaweed sheets for kimbap — 1 sheet
- Carrot — 0.3 pc
- Spinach — 0.5 handful
- Danmuji (yellow pickled radish) — 1 piece
- Sesame oil — 1 tsp
- Sesame seeds — 0.5 tsp
- Cooking oil — 1 tsp
- Salt — 0.2 tsp