Tofu and Egg Stir-fry

Name: Tofu and Egg Stir-fry
Yield: 791 g
Ingredients: Tomato sauce 15 g; Boiled egg white 56 piece; Raw egg 110 piece; Tomato 470 g; Olive oil 10 spoon; Steamed cabbage 80 g; Onion 50 g

415 kcal

#Low sugar #High protein #Low carb #Low calorie

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Ingredients

Main ingredients

Tomato sauce 15 g
Boiled egg white 2 piece
Raw egg 2 piece
Tomato 470 g
Olive oil 1 spoon
Steamed cabbage 80 g
Onion 50 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 31.97 g 31%

Protein 26.94 g 26%

Fat 20.23 g 44%

Serving size 791g

Cooking steps

1

Dice the tofu into cubes.
2

Beat the eggs and set aside.
3

Add oil to a pan and cook the tofu until golden brown.
4

Pour in the beaten eggs and scramble together.
5

Add gochujang (Korean chili paste), soy sauce, and oligo syrup, then stir-fry.
6

Add finely chopped green onion and briefly stir-fry to finish.

Tofu and Egg Stir-fry

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