Stir-fried Cucumber, Tofu and Egg

Name: Stir-fried Cucumber, Tofu and Egg
Total time: 20 min
Yield: 182 g
Ingredients: Yellow Mini Paprika 10 g; Fresh Carrot 19 g; Tofu 45 모; Fresh Cucumber 42 serving; Fresh Egg 55 piece; Salt 1 g; Oyster Sauce 10 g

Cook 20 min Difficulty EASY 142 kcal

#Cucumber Stir-fry #Tofu Dish #Egg Side Dish #Simple Cooking #Vegetable Side Dish #Low Calorie #Diet Food #Meal #Vegan Adaptable #Healthy Food

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Ingredients

Main ingredients

Yellow Mini Paprika 10 g
Fresh Carrot 19 g
Tofu 0.1 모
Fresh Cucumber 0.7 serving
Fresh Egg 1 piece

Seasonings/Sauce

Salt 1 g
Oyster Sauce 10 g

Nutrition summary

Carbohydrates 9.13 g 25%

Protein 11.75 g 32%

Fat 6.83 g 42%

Serving size 182g

Cooking steps

1

Cut cucumber, tofu, and egg into bite-sized pieces.
2

Heat oil in a pan and stir-fry the tofu until golden brown.
3

Beat the eggs and scramble them in the pan.
4

Add the cucumber and stir-fry all ingredients gently over low heat.
5

Season with salt and pepper.
6

Transfer the finished stir-fry to a plate.

Stir-fried Cucumber, Tofu and Egg

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