I used low-salt soy sauce to reduce sodium and seasoned it with citron syrup. Eggplant and zucchini contain a lot of potassium, which helps excrete sodium. Additionally, less seasoning penetrates into tofu coated with konjac and egg, reducing sodium intake.
Calories
183kcal
Carbs
4.61g
Protein
3.15g
Fat
3.13g
Sodium
97.2mg
Ingredients
Main
Others
Ingredients Konjac(100g), Tofu(100g), Eggplant(20g), Zucchini(20g), Shishito Pepper(15g) Braising Sauce, Potato Starch(6g), Low-sodium Soy Sauce(3g), Water(165g), Chopped Garlic(2g) Candied Citron(10g), Chili Oil(10g)
Finding these ingredients in the US
- ZucchiniKorean zucchini (aehobak) is sweeter with thinner skin; regular zucchini works fine in most dishes.
- Low-sodium Soy SauceAny supermarket soy sauce works here; low-sodium versions swap in 1:1.
- TofuAny supermarket tofu works — pick firm for stews and stir-fries, silken for soft soups.
Nutrition Facts
Per 100g of main ingredientsKonjac
- Rich in dietary fiber (2.4g) — can support digestion and help you feel full
Eggplant
- Rich in dietary fiber (2.7g) — can support digestion and help you feel full
- Rich in vitamin B2 (0.16mg) — supports energy metabolism and healthy skin
Zucchini
- Rich in vitamin C (40mg) — acts as an antioxidant and helps you absorb iron
- Rich in calcium (61mg) — a key building block of bones and teeth
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Dice the konjac and tofu into 1cm cubes; cut the eggplant and zucchini a bit smaller; and thinly slice the shishito pepper.
🔍Add a drop or two of vinegar to boiling water, boil the konjac to remove the odor, then cool in cold water.
🔍Heat olive oil (10g) in a pan and lightly grill the tofu.
🔍Add the braising sauce to a pan and boil over low heat while stirring, and once evenly mixed, add konjac, tofu, eggplant, and zucchini and braise.
🔍Once the braising sauce reduces by more than half, add shishito pepper and braise a bit more to finish.