Tofu and Kimchi Omelet Bento recipe - ingredients, nutrition and when to eat it
This lunchbox pairs rice with an omelet of tender eggs wrapped around stir-fried kimchi and tofu.
This lunchbox pairs rice with an omelet of tender eggs wrapped around stir-fried kimchi and tofu. The tangy, savory kimchi goes well with the rich eggs, making this a satisfying lunch.
Lunchbox & quick meals · 20 minutes to cook
Nutrition (per 475.2g serving): 597.2 kcal · protein 28.3g · carbohydrate 74.2g · fat 18.8g · sodium 485.2mg
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 1 tablespoon of water while stir-frying to mellow the flavor.
Tips: Drain the tofu well to keep the omelet filling from getting watery.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Egg — 2 pc
- Tofu — 100 g
- Napa cabbage kimchi — 60 g
- Cooking oil — 1 tsp
- Ground black pepper — 0.1 tsp