Cabbage and Tofu Rice Bowl

Name: Cabbage and Tofu Rice Bowl
Total time: 30 min
Yield: 457 g
Ingredients: Fried egg (excluding salt) 55 g; Tofu 150 g; Stir-fried cabbage 100 side dish bowl; White rice 105 rice bowl; Soy sauce 15 ml; Sriracha sauce 15 serving (2 spoons); Minced garlic 5 teaspoon; Gochujang (Korean chili paste) 7 g; White sugar 5 g

Cook 30 min Difficulty EASY 538 kcal

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Cabbage and Tofu Rice Bowl finished dish

Ingredients

Main ingredients

Fried egg (excluding salt) 55 g
Tofu 150 g
Stir-fried cabbage 1 side dish bowl
White rice 0.5 rice bowl

Seasonings/Sauce

Soy sauce 15 ml
Sriracha sauce 15 serving (2 spoons)
Minced garlic 5 teaspoon
Gochujang (Korean chili paste) 7 g
White sugar 5 g

Nutrition summary

Carbohydrates 68.08 g 49%

Protein 28.68 g 21%

Fat 18.38 g 30%

Serving size 457g

Cooking steps

1

Cut cabbage and tofu into bite-sized pieces.
2

Julienne the onion and carrot.
3

Heat cooking oil in a pan and stir-fry the onion and carrot.
4

Add the cabbage and stir-fry.
5

Add the tofu, crumble it, and stir-fry together.
6

Season with soy sauce, sugar, and pepper.
7

Serve the stir-fried ingredients on top of rice to finish.

Cabbage and Tofu Rice Bowl

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