Mapo Tofu Rice Bowl
Ingredients
Main ingredients
- Fried Egg 1 piece
- Seaweed flakes 3 g
- Canned Tuna 100 g
- Tofu 73 g
- Brown Rice 130 g
Seasonings/Sauce
- Water (drinking water) 200 cup
- Minced Garlic 4 g
- Stevia 4 g
- Sriracha Sauce 4 g
- Tomato Ketchup 17 g
- Gochujang 10 g
Nutrition summary
Carbohydrates
71.38 g
50%
Protein
45.2 g
32%
Fat
11.82 g
19%
Cooking steps
-
1
Cut the tofu into 1.5cm cubes.
-
2
Finely chop green onion, garlic, and ginger.
-
3
Heat cooking oil in a pan and stir-fry ground pork.
-
4
Add the chopped green onion, garlic, and ginger and continue stir-frying.
-
5
Add gochujang, doubanjiang, soy sauce, and sugar, then stir-fry together.
-
6
Add the prepared tofu and water (or broth) and bring to a boil.
-
7
Add sesame oil, pepper, and spicy chili pepper, then simmer once more.
-
8
Add starch dissolved in water to adjust the thickness.
-
9
Place the mapo tofu over rice to finish the rice bowl.
