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Servings: 1
30 g protein
48 g carbs
10 g fat
396 kcal
Ingredients for Prepare servings servings with these ingredients
Per serving
kcal
g protein
g carbs
g fat
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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