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Servings: 1
30 g protein
48 g carbs
10 g fat
396 kcal

Instructions

  • Heat 1 tablespoon of olive oil in a wok, sauté chopped garlic for 1 minute. Add chicken pieces and cook for 5 minutes.
  • Add chopped onion, spring onion, kimchi paste and chili paste and stir it well. Add water and bring it to boil.
  • When the stew starts boiling add chopped cabbage, and let it simmer for 10 minutes on low heat.
  • Finally add tofu cubes, salt and pepper and simmer for 5 more minutes on low heat.
  • Hot Kimchi tofu stew is ready; I like it with steamed brown rice to add more complex carbohydrate in my diet.
  • Chief's Tip – kimchi is a mix of pickled cabbage and other vegetable. It is easily available in South Korean grocery store.

Nutritional Facts

per 1 serving size (unscaled)


Amount Per Serving


Calories 396 kcal

Calories from Fat 90


% Daily Values*


Total Fat 10 g

14.29%


Saturated Fat 1.16 g

4.83%



Polyunsaturated Fat 2.84 g



Monounsaturated Fat 2.58 g



Cholesterol 36 mg

14.4%



Sodium 2290 mg

99.57%



Potassium 248 mg



Total Carbohydrate 48 g

15.48%


Dietary Fiber 2.83 g

8.84%



Sugars 3.47 g

3.86%



Protein 30 g


Vitamin A 1.44%

Vitamin C 13.75%


Calcium 19.9%

Iron 15.38%


* Nutritional Values are estimated and may vary

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