Photo: Korea Ministry of Food and Drug Safety

Tofu and Vegetable Fried Rice

Name: Tofu and Vegetable Fried Rice
Cuisine: South Korea
Ingredients: 150 g cooked rice; 70 g tofu; 10 g dried shiitake mushrooms (dried); 5 g carrot; 5 g potato; 5 g green bell pepper; 5 g red bell pepper; 10 g cucumber; 10 g Korean zucchini (aehobak); 0.2 g salt; 0.5 g green chili pepper; 0.5 g red chili pepper; 0.2 g toasted sesame seeds; 2 g sesame oil; 5 g kelp stock (dasima-mul)

두부 채소 볶음밥

Rice · Grilled

RiceCourse

322kcal · per serving

2/5Spice

🌱 VeganGluten-free

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Recipe

Tofu and Vegetable Fried Rice

🌶 Spicy 2/5VeganGluten-freeContains: soy, sesame

Ingredients Tap an ingredient to check it off

Servings1

cooked rice밥
150 g
tofu두부
70 g
dried shiitake mushrooms표고버섯(마른것)(dried)
10 g
carrot당근
5 g
potato감자
5 g
green bell pepper청피망
5 g
red bell pepper홍피망
5 g
cucumber오이
10 g
Korean zucchini (aehobak)애호박
10 g
salt소금
0.2 g
green chili pepper청고추
0.5 g
red chili pepper홍고추
0.5 g
toasted sesame seeds통깨
0.2 g
sesame oil참기름
2 g
kelp stock (dasima-mul)다시마물
5 g

Nutrition per serving

322kcal

60.3gCarbs

13.5gProtein

6.5gFat

213mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Crush the tofu and squeeze out the water using a cotton cloth.
Spread it flat in a frying pan and pan-fry until golden brown.
Break up the browned tofu roughly, add soy sauce, and stir-fry.
Cut the carrot, potato, bell peppers, zucchini, soaked shiitake mushrooms, and cucumber into small cubes, season each with salt, and stir-fry separately.
In a pan, stir-fry the potato, shiitake mushrooms, tofu, and rice, then add the remaining vegetables and stir-fry together.
Make a seasoning sauce and serve alongside.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.