Tofu, Enoki Mushroom, Tuna, and Egg Rice Bowl

Name: Tofu, Enoki Mushroom, Tuna, and Egg Rice Bowl
Total time: 15 min
Yield: 530 g
Ingredients: Canned Tuna 100 can (1/2 can); Sriracha Sauce 15 serving (2 spoons); Oyster Sauce 15 serving (2 spoons); Fresh Eggs 110 pcs; Enoki Mushroom 150 g; Tofu 140 g

Cook 15 min Difficulty EASY 516 kcal

#diet #high-protein #low-calorie #low-sugar #low-carb

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Ingredients

Main ingredients

Canned Tuna 1 can (1/2 can)
Sriracha Sauce 0.5 serving (2 spoons)
Oyster Sauce 0.5 serving (2 spoons)
Fresh Eggs 2 pcs
Enoki Mushroom 150 g
Tofu 140 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 28.01 g 23%

Protein 58.05 g 47%

Fat 16.45 g 30%

Serving size 530g

Cooking steps

1

Prepare the tofu, enoki mushrooms, tuna, and eggs by cutting them into bite-sized pieces.
2

Heat some cooking oil in a pan and sauté the tofu and enoki mushrooms.
3

Add the tuna and stir-fry together.
4

Beat the eggs, pour them into the pan, and cook while mixing with the other ingredients.
5

Serve the cooked ingredients over rice to complete the rice bowl.

Tofu, Enoki Mushroom, Tuna, and Egg Rice Bowl

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