Tofu Inari Sushi (Kimchi + Chili Pepper + 50% Inari)

Name: Tofu Inari Sushi (Kimchi + Chili Pepper + 50% Inari)
Yield: 882 g
Ingredients: 50% Sugar-Reduced Inari Sushi 320 g; Erythritol Stevia 1 g; Aged Kimchi 114 g; Spicy Chili Pepper 48 g; Sesame Oil 10 스푼; Tofu 389 g

1,010 kcal

#Tofu Inari Sushi #Inari Sushi #Kimchi Inari Sushi #Chili Inari Sushi #Tofu Dishes #Low-Carb #Vegan #Easy Cooking #Sushi #Korean Fusion

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Ingredients

Main ingredients

50% Sugar-Reduced Inari Sushi 320 g
Erythritol Stevia 1 g
Aged Kimchi 114 g
Spicy Chili Pepper 48 g
Sesame Oil 1 스푼
Tofu 389 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 62.63 g 25%

Protein 66.7 g 27%

Fat 53.8 g 48%

Serving size 882g

Cooking steps

1

Wrap tofu with a kitchen towel to remove excess moisture.
2

Mash the tofu into small pieces.
3

Finely chop the kimchi and spicy chili peppers.
4

Stir-fry tofu, kimchi, and chili peppers in a pan.
5

Season the stir-fried mixture with salt.
6

Mix the stir-fried ingredients into the rice.
7

Remove the pickling liquid from the inari pouch, then fill it with rice and the prepared mixture.

Tofu Inari Sushi (Kimchi + Chili Pepper + 50% Inari)

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