Tofu Mushroom Egg Gimbap

Name: Tofu Mushroom Egg Gimbap
Yield: 310 g
Ingredients: Twice-Roasted Gimbap Seaweed 25 g; King Oyster Mushroom 50 pcs; Fresh Egg 55 pcs; Korean Rustic Tofu 80 g; Oats (Oatmeal) 50 cup; Low-Sugar Oyster Sauce 50 serving

Difficulty NORMAL 466 kcal

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Ingredients

Main ingredients

Twice-Roasted Gimbap Seaweed 25 g
King Oyster Mushroom 0.5 pcs
Fresh Egg 1 pcs
Korean Rustic Tofu 80 g
Oats (Oatmeal) 0.5 cup

Seasonings/Sauce

Low-Sugar Oyster Sauce 50 serving

Nutrition summary

Carbohydrates 58 g 47%

Protein 33.57 g 27%

Fat 13.86 g 25%

Serving size 310g

Cooking steps

1

Cut tofu, mushrooms, carrots, cucumber, etc. into bite-sized pieces.
2

Beat the eggs and scramble them.
3

Heat oil in a pan and stir-fry the tofu and mushrooms.
4

Season the stir-fried tofu and mushrooms with a little salt.
5

Place a sheet of seaweed on the rolling mat and evenly spread rice on top.
6

Put the stir-fried tofu, mushrooms, eggs, and vegetables on top of the rice.
7

Roll up the gimbap tightly.
8

Cut into bite-sized pieces.

Tofu Mushroom Egg Gimbap

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