Tofu Kimbap Lunchbox recipe - ingredients, nutrition and when to eat it
This kimbap is filled with pan-seared tofu, crunchy vegetables, and pickled radish, all rolled up with rice and seaweed into easy-to-eat slices.
This kimbap is filled with pan-seared tofu, crunchy vegetables, and pickled radish, all rolled up with rice and seaweed into easy-to-eat slices. The mild tofu pairs well with the savory pickled radish and fragrant sesame oil. It makes a great lunchbox or an easy dinner.
Lunchbox & quick meals · 30 minutes to cook
Nutrition (per 408.5g serving): 525.5 kcal · protein 17.6g · carbohydrate 75.1g · fat 16.8g · sodium 433.5mg
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: Pat the tofu dry well so it browns nicely in the pan and keeps the kimbap filling from getting soggy.
Tips: Leave about a finger-width of space at the edge of the seaweed instead of spreading the rice all the way to the edge; it will be easier to roll.
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Ingredients (1 serving)
- White rice — 210 g
- Tofu — 100 g
- Gim (dried seaweed sheets for gimbap) — 1 sheet
- Pickled daikon radish — 2 pc
- Carrot — 25 g
- Spinach — 25 g
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Soy sauce — 0.5 tsp
- Cooking oil — 1 tsp