Eggplant Tofu Rice Bowl

Name: Eggplant Tofu Rice Bowl
Total time: 30 min
Yield: 1798 g
Ingredients: white rice 630 serving bowl; onion 140 half onion; green onion 50 piece (1/2 stalk); tofu 450 block; fresh eggplant 380 piece; olive oil 25 spoon; black pepper 3 g; Allulose Plus 20 g; soy sauce 40 portion; gochujang (Korean chili paste) 30 tablespoon; sesame oil 30 spoon

Cook 30 min Difficulty EASY 2,195 kcal

#vegan #low-calorie #diet

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Ingredients

Main ingredients

white rice 3 serving bowl
onion 2 half onion
green onion 1 piece (1/2 stalk)
tofu 1 block
fresh eggplant 2 piece

Seasonings/Sauce

olive oil 25 spoon
black pepper 3 g
Allulose Plus 20 g
soy sauce 40 portion
gochujang (Korean chili paste) 30 tablespoon
sesame oil 30 spoon

Nutrition summary

Carbohydrates 314.16 g 56%

Protein 70.84 g 13%

Fat 78.87 g 32%

Serving size 1798g

Cooking steps

1

Cut the eggplant and tofu into bite-sized pieces.
2

Chop the onion, green onion, and garlic.
3

Heat cooking oil in a pan and sauté garlic, onion, and green onion.
4

Add the eggplant and tofu, and stir-fry together.
5

Season with soy sauce, allulose, and pepper.
6

Serve the stir-fried mixture over rice to finish.

Eggplant Tofu Rice Bowl

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