Soft Tofu Egg Rice Bowl

Name: Soft Tofu Egg Rice Bowl
Yield: 785 g
Ingredients: Onion 70 1/2 piece; Enoki Mushroom 100 g; Boiled Egg 135 pcs; Soft Tofu 400 g; Sesame Oil 10 spoon; Tuna Extract 40 g; Oyster Sauce 30 2 spoons

593 kcal

#Low Carb #Low Calorie

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Ingredients

Main ingredients

Onion 1 1/2 piece
Enoki Mushroom 100 g
Boiled Egg 3 pcs
Soft Tofu 400 g

Seasonings/Sauce

Sesame Oil 10 spoon
Tuna Extract 40 g
Oyster Sauce 30 2 spoons

Nutrition summary

Carbohydrates 34.22 g 23%

Protein 40.46 g 28%

Fat 31.82 g 49%

Serving size 785g

Cooking steps

1

Finely chop the onion and green onion.
2

Add cooking oil to a pan and sauté the onion and green onion.
3

Add soft tofu and gently mash while stir-frying.
4

Season with salt and pepper.
5

Beat the eggs and pour them into the pan, stirring quickly to cook.
6

Place the soft tofu and egg mixture on top of the rice.
7

Drizzle with sesame oil and sprinkle with seaweed flakes to finish.

Soft Tofu Egg Rice Bowl

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