Eggplant and Tofu Rice Bowl

Name: Eggplant and Tofu Rice Bowl
Total time: 15 min
Yield: 540 g
Ingredients: tofu 130 g; Paego Bioom Fermented Konjac Rice Brown Rice 39 150 g; stir-fried eggplant 250 g; Yangjo Soy Sauce 501 10 g

Cook 15 min 342 kcal

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Ingredients

Main ingredients

tofu 130 g
Paego Bioom Fermented Konjac Rice Brown Rice 39 150 g
stir-fried eggplant 250 g

Seasonings/Sauce

Yangjo Soy Sauce 501 10 g

Nutrition summary

Carbohydrates 30.95 g 35%

Protein 17.01 g 19%

Fat 17.65 g 45%

Serving size 540g

Cooking steps

1

Dice the eggplant and tofu.
2

Heat cooking oil in a pan and stir-fry the eggplant.
3

Once the eggplant is cooked, add the tofu and stir-fry together.
4

Season with soy sauce, minced garlic, and sugar.
5

When the seasoning is absorbed, place it over rice.
6

Sprinkle chopped green onion on top to finish.

Eggplant and Tofu Rice Bowl

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