Broccoli Tofu Mushroom Rice Bowl

Name: Broccoli Tofu Mushroom Rice Bowl
Total time: 15 min
Yield: 371.5 g
Ingredients: Cashew Nuts 25 g; Shiitake Mushrooms 65 g; Stir-fried Broccoli 100 g; Korean Country Tofu 150 g; Cheongju (Rice Wine, 16% ABV) 5 g; Ginger Syrup 5 g; Red Pepper Flakes 1.5 스푼; Dark Soy Sauce 10 ml; Green Onion 10 g

Cook 15 min Difficulty NORMAL 378 kcal

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Ingredients

Main ingredients

Cashew Nuts 25 g
Shiitake Mushrooms 65 g
Stir-fried Broccoli 100 g
Korean Country Tofu 150 g

Seasonings/Sauce

Cheongju (Rice Wine, 16% ABV) 5 g
Ginger Syrup 5 g
Red Pepper Flakes 1.5 스푼
Dark Soy Sauce 10 ml
Green Onion 10 g

Nutrition summary

Carbohydrates 24.5 g 25%

Protein 24.11 g 25%

Fat 21.7 g 50%

Serving size 371.5g

Cooking steps

1

Cut broccoli, tofu, and mushrooms into bite-sized pieces.
2

Blanch the broccoli in boiling water briefly.
3

Add cooking oil to a pan and grill the tofu until golden brown.
4

Add mushrooms and sauté.
5

Add the broccoli, then season with salt and pepper.
6

Place the ingredients on top of rice and drizzle with soy sauce.

Broccoli Tofu Mushroom Rice Bowl

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