Soft Tofu Pollock Roe Rice Bowl

Name: Soft Tofu Pollock Roe Rice Bowl
Yield: 660 g
Ingredients: olive oil 3 spoon; Jidopyo Sungkyung green tea seaweed 4 pack; green onion 10 g; minced garlic 15 teaspoon; onion 70 half onion (1/2); cauliflower rice 60 g; brown rice 60 g; salted pollock roe (Alaska pollock eggs) 75 serving; soft tofu 350 g; dark soy sauce 10 ml; chili powder 3 spoon

487 kcal

#low sugar #high protein #low carb

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Ingredients

Main ingredients

olive oil 0.3 spoon
Jidopyo Sungkyung green tea seaweed 1 pack
green onion 10 g
minced garlic 3 teaspoon
onion 1 half onion (1/2)
cauliflower rice 60 g
brown rice 60 g
salted pollock roe (Alaska pollock eggs) 2.5 serving
soft tofu 350 g

Seasonings/Sauce

dark soy sauce 10 ml
chili powder 3 spoon

Nutrition summary

Carbohydrates 49.86 g 40%

Protein 35.98 g 29%

Fat 17.31 g 31%

Serving size 660g

Cooking steps

1

Cut the soft tofu into bite-sized pieces.
2

Remove the membrane from the pollock roe and prepare the flesh.
3

Finely chop onion and green onion.
4

Add sesame oil to a pan and stir-fry the onion and green onion.
5

When the onion turns translucent, add the soft tofu.
6

Add the pollock roe and lightly stir-fry over low heat.
7

Season with soy sauce to taste.
8

Spoon the finished soft tofu and pollock roe mixture over warm rice.

Soft Tofu Pollock Roe Rice Bowl

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