Nutritious & Quick Tofu Tuna Kimchi Rice Bowl
Busy Morning Fix! Easy & Hearty Tofu Tuna Kimchi Rice Bowl Recipe
Perfect for when you’re craving something delicious! This super simple rice bowl features a fantastic harmony of tangy kimchi, savory tuna, and soft tofu. It’s packed with nutrients, making it a highly recommended breakfast option. Anyone can easily follow along.
Main Ingredients
- 1/4 head of well-fermented napa cabbage kimchi, chopped (approx. 2 cups)
- 1/2 block firm tofu (150g)
- 1 can (100g) tuna in brine or oil, drained
- 1 Tbsp cooking oil
- 1 Tbsp perilla oil (deul-gireum)
- 1 Tbsp ground perilla seeds (optional, adjust to taste)
- 3-4 Tbsp dashi broth or water
Cornstarch Slurry (Optional, for thickening)
- 2 Tbsp water
- 1 Tbsp cornstarch or potato starch
- 2 Tbsp water
- 1 Tbsp cornstarch or potato starch
Cooking Instructions
Step 1
First, thoroughly scrape out the inside of the kimchi, then finely chop it into approximately 1cm pieces. Slice the onion to a similar size. Drain the tuna from the can thoroughly using a sieve. Cut the tofu into about 2cm cubes.
Step 2
Heat 1 Tbsp of cooking oil in a pan over medium heat. Add the sliced onion and sauté until translucent, allowing its sweetness to develop and enhance the overall flavor.
Step 3
Once the onions begin to turn transparent, add the chopped kimchi. Stir-fry over medium-low heat for about 2-3 minutes until the kimchi softens and its tangy flavor becomes more pronounced.
Step 4
Add the drained tuna and stir-fry with the kimchi. If you prefer a spicier kick, you can add about 1/2 tsp of chili powder or 1 tsp of chili oil at this stage. Once the ingredients are well combined, pour in 3-4 Tbsp of dashi broth or water to add moisture.
Step 5
Gently add the cubed tofu to the pan. Carefully mix everything together to avoid breaking the tofu. Stir-fry lightly to ensure the tofu is coated with the sauce.
Step 6
Reduce the heat to low, cover the pan, and let it simmer for 2-3 minutes until the tofu is heated through. Uncover the pan and prepare the optional cornstarch slurry. In a small bowl, whisk together 2 Tbsp of water and 1 Tbsp of starch until smooth. Gradually pour this slurry into the pan while stirring. This will slightly thicken the sauce, making the topping moist and cohesive. (This step can be skipped). Finally, turn off the heat and drizzle in 1 Tbsp of perilla oil, or sesame oil, for an enhanced aroma and flavor.
Step 7
Spoon a generous amount of the prepared tofu tuna kimchi mixture over warm brown rice or white rice. Finish by sprinkling with ground perilla seeds for a nutty aroma. Your delicious and nutritious ‘Tofu Tuna Kimchi Rice Bowl’ is now complete! Enjoy your meal!
