Soy Sauce Egg Rice with Tofu, Cabbage, and Seaweed

Name: Soy Sauce Egg Rice with Tofu, Cabbage, and Seaweed
Total time: 10 min
Yield: 401 g
Ingredients: sesame oil 10 spoon; savory soy sauce 74 ml; seasoned seaweed 2 servings; fried egg (no salt) 55 g; raw cabbage 35 servings; tofu 225 block

Shred the cabbage and microwave for 2 minutes. Cut the tofu in half and microwave for 2 minutes. Add soy sauce, sesame oil, and sesame seeds, then top with a fried egg and sliced roasted seaweed.

Cook 10 min Difficulty EASY 435 kcal

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Soy Sauce Egg Rice with Tofu, Cabbage, and Seaweed finished dish

Ingredients

Main ingredients

sesame oil 1 spoon
savory soy sauce 74 ml
seasoned seaweed 0.5 servings
fried egg (no salt) 55 g
raw cabbage 0.5 servings
tofu 0.5 block

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 16.76 g 15%

Protein 32.94 g 30%

Fat 26.51 g 55%

Serving size 401g

Cooking steps

1

Cut tofu, cabbage, and seaweed into bite-sized pieces.
2

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

Add cabbage and stir-fry together, seasoning with salt.
4

Place rice in a bowl and top with grilled tofu, stir-fried cabbage, and seaweed.
5

Make a fried egg and place it on top of the rice.
6

Drizzle soy sauce to finish.

Soy Sauce Egg Rice with Tofu, Cabbage, and Seaweed

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