Rice with Tofu and Kimchi recipe - ingredients, nutrition and when to eat it
This simple meal pairs warm rice with stir-fried kimchi and soft tofu. The tangy, spicy kimchi goes well with nutty tofu, making it easy to put together on a…
This simple meal pairs warm rice with stir-fried kimchi and soft tofu. The tangy, spicy kimchi goes well with nutty tofu, making it easy to put together on a busy evening.
Rice bowls · 15 minutes to cook
Nutrition (per 448.3g serving): 535.5 kcal · protein 20.4g · carbohydrate 76.3g · fat 15.3g · sodium 463.3mg
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 sour, stir-fry it with a tiny bit of sugar to mellow the flavor.
Tips: Pat the tofu dry with a paper towel before adding it to the pan to reduce splattering and help it hold its shape.
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Ingredients (1 serving)
- Rice — 1 bowl
- Napa cabbage kimchi — 80 g
- Tofu — 150 g
- Cooking oil — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp