Stir-fried Tofu and Vegetables

Name: Stir-fried Tofu and Vegetables
Yield: 929 g
Ingredients: Tofu 250 g; Cheongyang Chili Pepper 14 g; Button Mushroom 42 g; King Oyster Mushroom 96 g; Zucchini 190 g; Eggplant 150 g; Scallion 33 g; Purple Onion (Raw) 128 g; Black Pepper 2 g; Perilla Oil 14 테이블스푼; Soy Sauce 10 회분

Stir-fried tofu with a mix of assorted vegetables.

Difficulty EASY 540 kcal

#Stir-fried Tofu #Vegetable Stir-fry #Tofu Dish #Plant-based Protein #Korean Side Dish #Diet #Vegan #Low Calorie #Easy Recipe

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Ingredients

Main ingredients

Tofu 250 g
Cheongyang Chili Pepper 14 g
Button Mushroom 42 g
King Oyster Mushroom 96 g
Zucchini 190 g
Eggplant 150 g
Scallion 33 g
Purple Onion (Raw) 128 g

Seasonings/Sauce

Black Pepper 2 g
Perilla Oil 14 테이블스푼
Soy Sauce 10 회분

Nutrition summary

Carbohydrates 46.71 g 33%

Protein 34.65 g 24%

Fat 26.8 g 43%

Serving size 929g

Cooking steps

1

Cut tofu into cubes and grill them.
2

Stir-fry the vegetables.
3

Add soy sauce and stir-fry briefly.
4

Turn off the heat and add one spoonful of perilla oil.
5

Add pepper and enjoy!

Stir-fried Tofu and Vegetables

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