Tofu and Kimchi Pita recipe - ingredients, nutrition and when to eat it
This pita is filled with golden-browned tofu, kimchi, and crisp vegetables. The savory, mildly spicy filling pairs well with the mild bread, making it an easy…
This pita is filled with golden-browned tofu, kimchi, and crisp vegetables. The savory, mildly spicy filling pairs well with the mild bread, making it an easy meal for lunch or dinner.
Bread & brunch · 20 minutes to cook
Nutrition (per 308.8g serving): 378.6 kcal · protein 21.6g · carbohydrate 32.6g · fat 20.8g · sodium 893.3mg
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: If the kimchi is very juicy, gently squeeze out some liquid before stir-frying so the pita doesn’t get too soggy.
Tips: Warm the pita in a dry pan for 30 seconds on each side; it will open up easily and stay soft.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Pita Bread — 1 pc
- Tofu — 100 g
- Napa Cabbage Kimchi — 0.5 cup
- Onion — 0.3 pc
- Lettuce — 2 sheet
- Cooking Oil — 1 tsp
- Gochujang (Korean chili paste) — 0.5 tsp
- Sesame Oil — 0.5 tsp
- Toasted Sesame Seeds — 0.5 tsp