Korean Soft Tofu and Spinach Rice Bowl

Silky warm tofu spooned over rice with sautéed spinach, a soy-sesame drizzle, and kimchi on the side. Light, gentle, and loaded with protein without anything heavy.

390

Calories

25g

Protein

42g

Carbs

12g

Fat

GLP-1 Tip

Silken tofu is one of the easiest protein sources to eat when appetite is low — it slides down, doesn't require chewing, and pairs well with rice when everything else feels like too much. Kimchi on the side is optional if reflux is an issue.

Easy on stomachHigh ProteinVeganDairy FreeNausea friendlyGood for shot day

Ingredients

Serves 1 · 5 min prep · 5 min cook

Method

1
Warm 200g silken tofu gently in its pack in hot water from the kettle for 3 minutes.
~3 min
2
Wilt 100g baby spinach in a dry non-stick pan with a splash of water, then drain.
~3 min
3
Heat 150g cooked brown rice and tip into a bowl; top with spinach and the warm tofu, broken into slabs.
~2 min
4
Drizzle with 1 tsp toasted sesame oil and 1 tsp low-salt soy sauce, and finish with 1 tsp sesame seeds, 1 sliced spring onion, and 40g kimchi on the side.
~2 min

Chef Notes

Don't fry the tofu — warming it in the bag keeps the custardy texture that makes this dish special. Good soy sauce makes a bigger difference here than you'd expect.

Allergens

SoySesameGluten

Substitutions

Skip kimchi and use tamari to make this vegan and gluten-free.

This is not medical advice. Consult your prescribing physician about dietary changes. Nutritional values are estimates and may vary.