Cabbage, Tofu, and Carrot Gimbap (Keto)

Julienne the cabbage and carrot, and prepare the kale.

Squeeze water from tofu, mix with egg + 0.4g salt -> cook in 3.5ml oil.

Stir-fry cabbage without oil, add fish sauce and oyster sauce before fully softened, then transfer to a plate.

Stir-fry carrot in 1.5ml oil, add 1 spoon of water while sauteing, then 0.4g salt.

Drain tuna thoroughly and mix with mayonnaise (you can add spicy chili pepper if you like).

Lay seaweed, tofu-egg sheet, cabbage, carrot, pickled radish, kale, and tuna, then roll them up.