Stir-fried Tofu and Vegetable Rice Bowl with Oil & Doenjang

Name: Stir-fried Tofu and Vegetable Rice Bowl with Oil & Doenjang
Total time: 15 min
Yield: 425 g
Ingredients: Fried Egg (without salt) 55 g; Garlic Chives 20 g; Black Rice 180 g; Tofu 130 g; Sesame Oil 5 spoon; Apple Vinegar 10 ml; Trusweet Allulose 10 g; Kang Doenjang (thick soybean paste) 15 serving (2 spoons)

Cook 15 min Difficulty EASY 525 kcal

#Low Sugar #High Protein #Low Carb #Low Calorie #Vegan

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Ingredients

Main ingredients

Fried Egg (without salt) 55 g
Garlic Chives 20 g
Black Rice 180 g
Tofu 130 g

Seasonings/Sauce

Sesame Oil 5 spoon
Apple Vinegar 10 ml
Trusweet Allulose 10 g
Kang Doenjang (thick soybean paste) 15 serving (2 spoons)

Nutrition summary

Carbohydrates 88.22 g 63%

Protein 20.57 g 15%

Fat 14.33 g 23%

Serving size 425g

Cooking steps

1

Dice the tofu and vegetables.
2

Add oil to a pan and cook the tofu until golden brown.
3

Add the vegetables and stir-fry together.
4

Dissolve doenjang in water, add to the pan, and bring to a simmer.
5

Serve the mixture over rice.

Stir-fried Tofu and Vegetable Rice Bowl with Oil & Doenjang

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