Tofu Soboro Rice Bowl

Name: Tofu Soboro Rice Bowl
Total time: 15 min
Yield: 234.5 ml
Ingredients: Chives (raw) 15 g; Onion 35 g; Tofu 150 g; Sesame oil 10 spoon; Ottogi Cooking Oil 8 g; Yondoo Essence Light 6 g; Fresh Garlic 3 clove; Red Pepper Powder 1.5 spoon; Soy Sauce 6 g

Cook 15 min Difficulty EASY 340 kcal

#tofu dish #soboro rice bowl #rice bowl #diet food #protein meal #easy recipe #one bowl meal #vegetarian #low calorie #Korean food

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Ingredients

Main ingredients

Chives (raw) 15 g
Onion 35 g
Tofu 150 g

Seasonings/Sauce

Sesame oil 10 spoon
Ottogi Cooking Oil 8 g
Yondoo Essence Light 6 g
Fresh Garlic 3 clove
Red Pepper Powder 1.5 spoon
Soy Sauce 6 g

Nutrition summary

Carbohydrates 12.2 g 14%

Protein 16.29 g 19%

Fat 25.14 g 66%

Serving size 234.5ml

Cooking steps

1

Wrap the tofu with paper towels to remove excess moisture.
2

Mash the tofu into small pieces.
3

Heat cooking oil in a pan and stir-fry the tofu.
4

Add soy sauce, sugar, and minced garlic, and mix well while stir-frying.
5

Chop Cheongyang pepper and scallions, add them to the pan, and continue stir-frying.
6

Place the stir-fried tofu Soboro on top of rice.
7

Drizzle sesame oil and sprinkle sesame seeds to finish.

Tofu Soboro Rice Bowl

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