Tofu and Seaweed Rolls Bento recipe - ingredients, nutrition and when to eat it
Tofu and vegetables wrapped in seaweed and pan-fried until crisp make a tasty bento.
Tofu and vegetables wrapped in seaweed and pan-fried until crisp make a tasty bento. Mild tofu pairs well with the soft and crunchy textures of glass noodles and vegetables. It's great for a packed lunch or a light dinner.
Lunchbox & quick meals · 35 minutes to cook
Nutrition (per 219.7g serving): 378.9 kcal · protein 13.9g · carbohydrate 32.7g · fat 22.1g · sodium 553.3mg
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: Drain the tofu well so the filling isn't soggy and the seaweed rolls hold together.
Tips: Let them cool completely before packing so the seaweed stays crisp.
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Ingredients (1 serving)
- Tofu — 120 g
- Seaweed — 2 sheet
- Glass noodles — 20 g
- Carrot — 0.3 pc
- Onion — 0.1 pc
- Soy sauce — 1 tsp
- Sesame oil — 0.5 tsp
- Salt — 0.3 g
- Ground black pepper — 0.1 g
- Cooking oil — 1 Tbsp
- Flour — 1 Tbsp