Tofu and Kimchi Buckwheat Wrap Lunchbox recipe - ingredients, nutrition and when to eat it
This lunchbox features buckwheat crepes rolled around tofu and tangy stir-fried kimchi.
This lunchbox features buckwheat crepes rolled around tofu and tangy stir-fried kimchi. The nutty buckwheat and bright kimchi go well together, making it an easy lunch to pack.
Lunchbox & quick meals · 25 minutes to cook
Nutrition (per 329.8g serving): 374 kcal · protein 16.5g · carbohydrate 44.3g · fat 14.7g · sodium 447.3mg
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: Make the crepes thin, about 18 cm (7 inches) across, so they fold easily when rolled.
Tips: If the filling is too wet, the crepes may turn soggy, so stir-fry it well and let it cool before rolling.
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Ingredients (1 serving)
- Buckwheat flour — 50 g
- Tofu — 100 g
- Napa cabbage kimchi — 60 g
- Onion — 20 g
- Cooking oil — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Water — 90 ml
- Salt — 0.3 g