Tofu and Cucumber Rice Bowl

Name: Tofu and Cucumber Rice Bowl
Yield: 332.5 g
Ingredients: Seaweed Flakes 25 g; Fresh Cucumber 60 serving; Tofu 225 block; Minced Garlic 2.5 g; Ground Black Pepper 0.5 g; Sesame Oil 3 ml; Oyster Sauce 15 times (2 tablespoons); Salt 1.5 times (1/3 teaspoon)

410 kcal

#Tofu Rice Bowl #Cucumber Rice Bowl #Tofu Recipe #Cucumber Recipe #Vegetarian #Healthy Meal #Easy Recipe #One-Bowl Meal #Diet Management #Vegan

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Ingredients

Main ingredients

Seaweed Flakes 25 g
Fresh Cucumber 1 serving
Tofu 0.5 block

Seasonings/Sauce

Minced Garlic 2.5 g
Ground Black Pepper 0.5 g
Sesame Oil 3 ml
Oyster Sauce 15 times (2 tablespoons)
Salt 1.5 times (1/3 teaspoon)

Nutrition summary

Carbohydrates 23.02 g 23%

Protein 22.7 g 22%

Fat 24.76 g 55%

Serving size 332.5g

Cooking steps

1

Soak the tofu in cold water for about 10 minutes, then drain it in a sieve.
2

Mash the tofu and squeeze out excess water using a cloth.
3

Dice the cucumber.
4

Place all ingredients in a bowl.

Tofu and Cucumber Rice Bowl

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