Tofu, Cucumber, and Seaweed Rice Bowl
Ingredients
Main ingredients
- Fried Egg 1 piece
- Fresh Cucumber 0.5 serving
- Korean Soybean Soft Tofu 50 g
Seasonings/Sauce
- Double Apple Vinegar 6 ml
- Sesame Oil 20 spoon
- Allulose Syrup 16 spoon
- Brewed Soy Sauce 501 19 g
Nutrition summary
Carbohydrates
19.74 g
19%
Protein
14.31 g
14%
Fat
30.71 g
67%
Cooking steps
-
1
Cut tofu and cucumber into bite-sized pieces.
-
2
Cut the seaweed into small pieces using scissors.
-
3
Heat some cooking oil in a pan and cook the tofu until golden brown.
-
4
Add the cucumber and stir-fry lightly.
-
5
Season with soy sauce, sesame oil, and pepper.
-
6
Place the sautéed tofu and cucumber on top of rice.
-
7
Generously sprinkle chopped seaweed on top to finish.
