If you freeze tofu and use it, you can excrete the sodium in the tofu.
Calories
258kcal
Carbs
12.3g
Protein
10.1g
Fat
18.8g
Sodium
395.2mg
Ingredients
Others
Konjac(50g), Tofu(150g), Korean Pear(1/4pcs), Onion(30g), Bell Pepper(50g), Cabbage(20g), Red Cabbage(20g), Tomato(50g), Low-sodium Soy Sauce(20g), Sugar(10g), Vinegar(10g)
Finding these ingredients in the US
- Korean PearKorean pears are at Asian markets and many supermarkets in fall. For marinades, a Bosc pear with a little sugar works.
- Low-sodium Soy SauceAny supermarket soy sauce works here; low-sodium versions swap in 1:1.
- TofuAny supermarket tofu works — pick firm for stews and stir-fries, silken for soft soups.
Nutrition Facts
Per 100g of main ingredientsKonjac
- Rich in dietary fiber (2.4g) — can support digestion and help you feel full
Korean Pear
- Contains natural sugars (8.3g) — provides quick energy for daily activities
- Contains dietary fiber (1.1g) — can support digestion and help you feel full
Onion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Bell Pepper
- Rich in vitamin C (120mg) — acts as an antioxidant and helps you absorb iron
- Rich in vitamin B3 (niacin) (1mg) — supports energy metabolism and skin health
Cabbage
- Rich in vitamin C (29mg) — acts as an antioxidant and helps you absorb iron
- Rich in dietary fiber (2.5g) — can support digestion and help you feel full
Red Cabbage
- Rich in vitamin C (50mg) — acts as an antioxidant and helps you absorb iron
- Rich in dietary fiber (2.8g) — can support digestion and help you feel full
Tomato
- Rich in vitamin C (14mg) — acts as an antioxidant and helps you absorb iron
- Rich in dietary fiber (2.6g) — can support digestion and help you feel full
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 konjac into 5cm lengths, score the center, shape like maejakgwa, and blanch briefly in hot water.
🔍Julienne the cabbage and red cabbage, and coarsely julienne the Korean pear, onion, and bell pepper.
🔍Freeze the tofu to remove moisture.
🔍Cube the frozen tofu into 3cm pieces.
🔍Slice the tomato.
🔍Mix sugar and vinegar into low-sodium soy sauce to make the sauce, stir-fry konjac and tofu, add vegetables and stir-fry once more, and drizzle with the sauce.