Tofu Injeolmi

Name: Tofu Injeolmi
Total time: 10 min
Yield: 261 g
Ingredients: Roasted Soybean Powder 20 serving; Olive Oil 20 g; Allulose Powder 40 spoon; Salt 1 serving (1/3 tsp); Tapioca Starch (substitute for flour) 30 g; Tofu 150 g

Cook 10 min Difficulty EASY 379 kcal

#Low carb #High protein #Low calorie #Vegan

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Ingredients

Main ingredients

Roasted Soybean Powder 1 serving
Olive Oil 20 g
Allulose Powder 2 spoon
Salt 1 serving (1/3 tsp)
Tapioca Starch (substitute for flour) 30 g
Tofu 150 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 81.55 g 61%

Protein 17.9 g 13%

Fat 15.7 g 26%

Serving size 261g

Cooking steps

1

Remove excess water from the tofu and mash it finely.
2

Add the tofu to a pan and stir-fry over medium-low heat until the moisture evaporates.
3

Let the tofu cool, then shape it into rice cake pieces.
4

Coat evenly with roasted soybean powder to finish.

Tofu Injeolmi

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