Pollock Roe, Cucumber & Tofu Stir-fry

Name: Pollock Roe, Cucumber & Tofu Stir-fry
Total time: 10 min
Yield: 378 g
Ingredients: Pollock Roe (Alaska Pollock Eggs) 30 serving; Black Bean Rice 100 g; Tofu 100 g; Fresh Cucumber 60 serving; Olive Oil 10 spoon; Soy Sauce 10 charges; Sesame Seeds 15 spoon; Fresh Garlic 3 clove; Allulose Syrup 20 spoon; Oriental Dressing 30 spoon

Cook 10 min Difficulty EASY 560 kcal

#Pollock Roe Stir-fry #Pollock Roe Dish #Tofu Side Dish #Cucumber Dish #Korean Side Dish #Quick Recipe #Bar Snack #Rice Side Dish #Pollock Roe Recipe #Home Meal

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Ingredients

Main ingredients

Pollock Roe (Alaska Pollock Eggs) 1 serving
Black Bean Rice 100 g
Tofu 100 g
Fresh Cucumber 1 serving

Seasonings/Sauce

Olive Oil 10 spoon
Soy Sauce 10 charges
Sesame Seeds 15 spoon
Fresh Garlic 3 clove
Allulose Syrup 20 spoon
Oriental Dressing 30 spoon

Nutrition summary

Carbohydrates 69.24 g 44%

Protein 25.39 g 16%

Fat 27.8 g 40%

Serving size 378g

Cooking steps

1

Remove the thin membrane from the pollock roe and cut it into bite-sized pieces.
2

Slice cucumber and tofu thinly.
3

Add cooking oil to a pan and stir-fry the cucumber.
4

When the cucumber turns translucent, add the tofu and stir-fry lightly.
5

Add the pollock roe and gently mix over low heat.
6

Finish by sprinkling sesame seeds and drizzling sesame oil.

Pollock Roe, Cucumber & Tofu Stir-fry

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