Oil, Tofu, and Mushroom Poke

Name: Oil, Tofu, and Mushroom Poke
Yield: 495 g
Ingredients: Onion 70 half(1/2 piece); Fresh Cucumber 30 serving; Iceberg Lettuce 50 serving; Cooked Brown Rice (Microwave Cup) 130 piece; Cheongjeongwon All-purpose Tofu for Pan-frying & Stew 150 g; King Oyster Mushroom 50 piece; Oligosaccharide 5 g; Soy Sauce 10 serving

Difficulty EASY 404 kcal

#Poke #Tofu Dish #Mushroom Dish #Oil Poke #Healthy Food #Low Calorie #Vegan #Salad #One Bowl Meal #Diet Food

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Ingredients

Main ingredients

Onion 1 half(1/2 piece)
Fresh Cucumber 0.5 serving
Iceberg Lettuce 1 serving
Cooked Brown Rice (Microwave Cup) 1 piece
Cheongjeongwon All-purpose Tofu for Pan-frying & Stew 150 g
King Oyster Mushroom 0.5 piece

Seasonings/Sauce

Oligosaccharide 5 g
Soy Sauce 10 serving

Nutrition summary

Carbohydrates 61.23 g 59%

Protein 18.29 g 18%

Fat 10.74 g 23%

Serving size 495g

Cooking steps

1

Wash the tofu, mushrooms, and vegetables thoroughly and cut them into bite-sized pieces.
2

Heat oil in a pan and grill the mushrooms and tofu until golden brown.
3

Place the grilled tofu, mushrooms, and oil in a bowl, add the vegetables.
4

Mix up a dressing using soy sauce, sesame oil, lemon juice, etc., and pour it over.
5

Mix all the ingredients well to complete.

Oil, Tofu, and Mushroom Poke

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