Tofu and Perilla Rice Bowl recipe - ingredients, nutrition and when to eat it
Tofu and mushrooms are gently stir-fried with perilla seed powder and served over rice. Mild and comforting, it’s a lovely choice for a simple lunch or dinner.
Rice bowls · 15 minutes to cook
Nutrition (per 546.5g serving): 565.8 kcal · protein 23.9g · carbohydrate 81.7g · fat 16.5g · sodium 425.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Add the perilla seed powder at the end and cook briefly over low heat to preserve its nutty aroma.
Tips: After adding the tofu to the pan, avoid turning it too often; gently stir with a wide spatula so it doesn’t break apart.
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Ingredients (1 serving)
- Rice — 1 bowl
- Tofu — 150 g
- Oyster Mushrooms — 70 g
- Perilla Seed Powder — 1.5 Tbsp
- Onion — 0.3 pc
- Soy Sauce — 1 tsp
- Cooking Oil — 1 tsp
- Water — 3 Tbsp