Tofu and Soybean Paste Rice Bowl
Ingredients
Main ingredients
- Raw Cabbage 1 serving
- Grilled Mushrooms 0.4 serving
- Tofu 0.5 block
- Brown Rice 100 g
Seasonings/Sauce
- Apple Vinegar 10 ml
- Sesame Oil 10 spoon
- Doenjang (Soybean Paste) 10 g
Nutrition summary
Carbohydrates
53.06 g
41%
Protein
28.05 g
22%
Fat
21.76 g
38%
Cooking steps
-
1
Dice the tofu and cut the onion, green onion, zucchini, and mushrooms into bite-sized pieces.
-
2
Heat cooking oil in a pan and brown the tofu on all sides.
-
3
Remove the tofu, then sauté the onion, green onion, zucchini, and mushrooms in the same pan.
-
4
When the vegetables are partially cooked, add doenjang (soybean paste), gochujang (Korean chili paste), minced garlic, and water, then bring to a boil.
-
5
Return the tofu to the pan and simmer together.
-
6
Spoon the finished tofu soybean paste sauce over rice and garnish with chopped scallions and sesame seeds.
