Tofu, Cucumber, Chicken, and Natto Bowl

Name: Tofu, Cucumber, Chicken, and Natto Bowl
Yield: 560 g
Ingredients: apple vinegar 10 ml; perilla oil 10 g; oligosaccharide syrup 10 g; brewed soy sauce 20 g; Bapmat Bap Light Brown Rice 100 serving; steamed chicken breast 100 g; fresh cucumber 60 serving; soft tofu 200 cup; natto 50 serving

Difficulty EASY 586 kcal

#low sugar #high protein #low carb #low calorie

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Ingredients

Main ingredients

apple vinegar 10 ml
perilla oil 10 g
oligosaccharide syrup 10 g
brewed soy sauce 20 g
Bapmat Bap Light Brown Rice 0.5 serving
steamed chicken breast 100 g
fresh cucumber 1 serving
soft tofu 1 cup
natto 1 serving

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 55.64 g 37%

Protein 45.78 g 30%

Fat 21.8 g 33%

Serving size 560g

Cooking steps

1

Boil the chicken breast and shred it into bite-sized pieces.
2

Cut the tofu and cucumber into bite-sized pieces.
3

Prepare the natto and mix it well.
4

Place the tofu, chicken breast, and cucumber in a bowl, then top with natto.
5

Add soy sauce and perilla oil to taste to finish.

Tofu, Cucumber, Chicken, and Natto Bowl

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