Yuji-style Tofu & Mushroom Poke (+Cheongyang Chili)
I love spicy, so I added extra Cheongyang chili. I also used a bit less sauce than usual!
Ingredients
Main ingredients
- Steamed Corn 20 g
- Onion Flakes 5 g
- Onion 35 g
- Hetbahn Whole Grain Rice 90 g
- Romaine Lettuce 50 g
- Oyster Mushroom 30 g
- Premium Domestic Tofu 100 g
Seasonings/Sauce
- Olive Oil 5 g
- 1/2 Half Mayonnaise 1.5 g
- Lemon Juice 2 g
- Apple Vinegar 5 ml
- Allulose Syrup 20 스푼
- Soy Sauce 2 g
- Salt 2 g
- Sesame Oil 2 g
Nutrition summary
Carbohydrates
62.18 g
54%
Protein
15.21 g
13%
Fat
17.2 g
33%
Cooking steps
-
1
Sauté tofu and mushrooms (with 1 spoon olive oil, a pinch of salt)
-
2
Mix rice with 1 spoon sesame oil and a pinch of salt
-
3
Top with 1/4 onion, romaine lettuce, onion, and onion flakes
-
4
Add tofu and mushrooms, then drizzle with sauce
-
5
Sauce: soy sauce, vinegar, allulose (1 spoon each) / mayonnaise, lemon juice (0.5 spoon each)
