Since cabbage kimchi uses the stem part and is seasoned, the tofu is not seasoned with salt. You can also slice the bean sprouts into strips and season them with it.
Calories
59kcal
Carbs
4.2g
Protein
4.6g
Fat
2.9g
Sodium
300.9mg
Ingredients
Main
Others
Tofu 40g, Wild Chive 10g, Napa Cabbage Kimchi 20g, Red Bell Pepper 2g, Chopped Green Onion 2.5g , Chopped Garlic 2.5g, Sugar 1g, Sesame Oil 1g, Whole Sesame 0.5g, Chili Powder 0.5g, Salt 0.2g
Finding these ingredients in the US
- Chili PowderLook for 'gochugaru' (Korean chili flakes) at Korean or Asian markets. Crushed red pepper is sharper and hotter — use about half if substituting.
- Sesame OilChoose toasted (dark) sesame oil from the international aisle — light cold-pressed sesame oil won't give the same aroma.
- Whole SesameToasted sesame seeds are in the spice or international aisle; raw ones just need a quick toast in a dry pan.
- TofuAny supermarket tofu works — pick firm for stews and stir-fries, silken for soft soups.
Nutrition Facts
Per 100g of main ingredientsRed Bell Pepper
- Rich in vitamin C (60mg) — acts as an antioxidant and helps you absorb iron
- Rich in vitamin B2 (0.16mg) — supports energy metabolism and healthy skin
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Cut the tofu into 5cm x 1.5cm x 1cm pieces.
🔍Grill the sliced tofu golden in a dry pan.
🔍Cut the wild chive into about 2cm pieces.
🔍Squeeze the moisture from the napa cabbage kimchi appropriately and thinly julienne into about 2cm pieces.
🔍Thinly julienne the red bell pepper into about 2cm pieces and toss with 3, 4, green onion, garlic, sugar, sesame oil, whole sesame, chili powder, and salt.
🔍Serve the tofu with the kimchi wild chive salad from 5.