Golden tofu, kimchi, cabbage, and a gochujang-soy sauce over rice. Spicy, fermented, and very filling without being heavy.
Ingredients
- 600 g firm tofu
- 240 g kimchi
- 360 g cooked rice
- 400 g shredded cabbage
- 2 tbsp gochujang
- 2 tbsp soy sauce
- 2 tsp toasted sesame oil
- 3, optionnels eggs
Method
- Pat the tofu dry, cut into cubes, and dry-fry until golden in a nonstick skillet.
- Add the cabbage, cook for 5 min.
- Mix the gochujang, soy sauce, 4 tbsp water, and sesame oil. Pour into the skillet.
- Add the kimchi off the heat to preserve its punch.
- Serve with rice. Add a soft-boiled egg at the last moment if your calorie budget allows.
Nutrition
Per serving
- Energy
- 613.3 kcal
- Protein
- 39.95 g
- Carbohydrate
- 49.2 g
- Fat
- 26.25 g
- Fibre
- 4.49 g
- Calcium
- 222.77 mg
- Iron
- 5.45 mg
- Magnesium
- 218.53 mg
