Tofu Gimbap recipe - ingredients, nutrition and when to eat it
This tofu gimbap is made with tofu, egg, and vegetables for a light, delicate flavor.
This tofu gimbap is made with tofu, egg, and vegetables for a light, delicate flavor. The rice and fillings come together softly, making it a good choice for a light lunch or simple dinner.
Rice bowls · 25 minutes to cook
Nutrition (per 422g serving): 499.4 kcal · protein 24.3g · carbohydrate 67g · fat 14.9g · sodium 651mg
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: Let the rice cool until it is still warm but no longer steaming heavily, so the seaweed does not become soggy.
Tips: Drain the tofu well so it holds its shape when grilled.
Tips: Leave about 2 cm of the top edge uncovered when spreading the rice on the seaweed to make rolling easier.
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Ingredients (1 serving)
- Rice — 180 g
- Tofu — 100 g
- Egg — 1 pc
- Carrot — 25 g
- Spinach — 30 g
- Yellow pickled radish — 20 g
- Dried seaweed — 2 sheet
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp