Pollock Roe Tofu Bowl
Ingredients
Main ingredients
- Mini Seaweed Flakes 2 g
- Perilla Oil 1 tablespoon
- Sempio Low Sodium Soy Sauce 1 serving
- Fresh Cucumber 1 serving
- Tofu 167 g
- Low Sodium Salted Pollock Roe 100 g
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
7.79 g
9%
Protein
29.83 g
33%
Fat
23.9 g
59%
Cooking steps
-
1
Separate the pollock roe from the skin.
-
2
Pat the tofu dry with a paper towel and cut it into bite-sized pieces.
-
3
Cut the cucumber into pieces of a suitable size for eating.
-
4
Heat olive oil in a pan, grill the tofu until golden brown, then add the cucumber and stir-fry.
-
5
Add the pollock roe, and gently stir-fry over low heat, mixing all the ingredients evenly.
-
6
Taste and season with salt if needed.
