Cooking time: 15 minutes
Calories: 222 kcal (per serving)
Salt: 1.4 g (per serving)
Ingredients (3-4 servings)
- Koya tofu (cut into 1/60 size pieces): 15g
- Bacon: 15g
- Romaine lettuce (or other leafy greens) : 120g
- Garlic: 1 clove
- Parmesan cheese: 1tbsp
- Soft-boiled egg: 1
Seasoning:A
- Olive oil: 1tbsp
- A pinch of salt
- A pinch of Black pepper
Allergen Information
An egg, Milk, Soy, Pork
Nutrients (per serve)
- Energy: 222kcal
- Protein: 10.6g
- Fat: 17.9g
- Carbohydrates: 3.9g
- Calcium: 110mg
- Iron: 1.5mg
- Dietary Fiver: 1.6g
- Salt: 1.4g
How to cook
- Rehydrate the Koya Tofu in hot water (55–60°C) for a few minutes. Once softened, squeeze out the excess water. Cut the bacon into 1 cm strips. Crush the garlic.
- Roughly chop the romaine lettuce and place it on a serving plate.
- In a frying pan, heat olive oil and garlic over medium heat. When the garlic becomes fragrant, add the Koya tofu and bacon. Sauté slowly for 3–4 minutes. Season lightly with salt and freshly ground black pepper, then pour over the lettuce. Top with the soft-boiled egg, sprinkle with the mixed A (seasoning), and Parmesan cheese. Toss everything together before serving.