Pofumcho Teriyaki Tofu Salad

Name: Pofumcho Teriyaki Tofu Salad
Yield: 413 g
Ingredients: onion flakes 10 g; chickpeas 10 g; cherry tomatoes 18 pcs; boiled eggs 45 pcs; braised tofu 80 g; crab meat salad 50 g; Emart vegetable mix (for salad) 200 g

425 kcal

#low sugar #vegan #low calorie #diet

Image coming soon

Ingredients

Main ingredients

onion flakes 10 g
chickpeas 10 g
cherry tomatoes 1.5 pcs
boiled eggs 1 pcs
braised tofu 80 g
crab meat salad 50 g
Emart vegetable mix (for salad) 200 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 39.97 g 37%

Protein 23.03 g 22%

Fat 19.48 g 41%

Serving size 413g

Cooking steps

1

Wash pofumcho thoroughly and drain the water.
2

Cut tofu into bite-sized pieces.
3

Add cooking oil to a pan, grill the tofu pieces until they are golden, then place them on a kitchen towel to remove excess oil.
4

Place the drained pofumcho and grilled tofu in a bowl.
5

Pour teriyaki sauce over and lightly toss together.
6

Serve on a plate to complete the dish.

Pofumcho Teriyaki Tofu Salad

AI 영양사 앤디