Tofu and Eggplant Rice Bowl

Name: Tofu and Eggplant Rice Bowl
Total time: 10 min
Yield: 304.5 g
Ingredients: Gochugaru (Korean Chili Flakes) 4.5 spoon; Allulose Syrup 20 spoon; Tuna Extract 10 g; Soy Sauce 20 serving; Tofu 100 g; Grilled Eggplant 150 side dish bowl

100g tofu with excess water removed / 2 microwaved eggplants / Sauce: 2T water, 2T soy sauce, 0.5T tuna extract, 1T allulose, 2T gochugaru (Korean chili flakes)

Cook 10 min Difficulty EASY 214 kcal

#Tofu and Eggplant Rice Bowl #Rice Bowl #Vegetarian Dish #Tofu Recipe #Eggplant Recipe #Quick Meal #Healthy Food #Vegan #Vegetable Rice Bowl #One-Bowl Meal

Image coming soon

Ingredients

Main ingredients

Gochugaru (Korean Chili Flakes) 1.5 spoon
Allulose Syrup 1 spoon
Tuna Extract 10 g
Soy Sauce 2 serving
Tofu 100 g
Grilled Eggplant 1.5 side dish bowl

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 29.5 g 44%

Protein 13.83 g 21%

Fat 10.54 g 35%

Serving size 304.5g

Cooking steps

1

Microwave 2 eggplants for 3 minutes.
2

Make shallow cuts in the eggplant, drizzle with olive oil, grill briefly, add the sauce, and grill again.

Tofu and Eggplant Rice Bowl

AI 영양사 앤디