Tofu Egg Rice Bowl

Name: Tofu Egg Rice Bowl
Total time: 5 min
Yield: 285 g
Ingredients: Water (drinking) 50 ml; Seasoned Soy Sauce 10 ml; Allulose Plus 3 g; Raw Egg 55 개; Low-Sugar Tofu Pockets 57 g; 43-Calorie Brown Rice Konjac Instant Rice 110 g

Cook 5 min 212 kcal

#Low Calorie #High Protein #Low Carb

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Ingredients

Main ingredients

Water (drinking) 50 ml
Seasoned Soy Sauce 10 ml
Allulose Plus 3 g
Raw Egg 1 개
Low-Sugar Tofu Pockets 57 g
43-Calorie Brown Rice Konjac Instant Rice 110 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 22.35 g 40%

Protein 13.16 g 23%

Fat 9.12 g 37%

Serving size 285g

Cooking steps

1

Rinse the tofu pockets under water and squeeze out the moisture.
2

Beat the eggs and set aside.
3

Add cooking oil to a pan and stir-fry the tofu pockets.
4

Pour in the eggs and scramble gently.
5

Place the tofu and eggs on top of rice.
6

Season with soy sauce, pepper, etc. to finish.

Tofu Egg Rice Bowl

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