Tofu and Kimchi Stone Pot Rice recipe - ingredients, nutrition and when to eat it
This rice is cooked in one pot with tofu and kimchi layered over the rice. The mild, savory tofu takes on the tangy flavor of the kimchi, making it a…
This rice is cooked in one pot with tofu and kimchi layered over the rice. The mild, savory tofu takes on the tangy flavor of the kimchi, making it a comforting choice for a cozy evening meal.
Rice bowls · 35 minutes to cook
Nutrition (per 559.5g serving): 712.1 kcal · protein 24g · carbohydrate 119.7g · fat 13.3g · sodium 438.6mg
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 has a lot of liquid, reduce the water by 1 to 2 tablespoons so the rice doesn’t turn mushy.
Tips: Place the tofu on top so it doesn’t crumble while the rice cooks, then mix it in after the rice has rested.
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Ingredients (1 serving)
- Rice — 0.7 cup
- Tofu — 0.5 block
- Napa cabbage kimchi — 0.5 cup
- Water — 180 ml
- Sesame oil — 1 tsp
- Green onion — 0.3 pc