Sprout Bibimbap

Name: Sprout Bibimbap
Yield: 559.5 g
Ingredients: Olive Oil Tuna (Rio Mare) 80 can; Blanched Mung Bean Sprouts 100 g; Sprout Vegetables 20 g; Tofu 125 g; Blanched Cauliflower 200 g; Perilla Oil 3 g; Western-style Tonkatsu Sauce 8 g; Low-Calorie Jalapeño Ketchup 8 g; Low-Sugar Stir-Fried Gochujang 15 g; Pure Black Pepper 0.5 g

566 kcal

#Low-calorie #Vegan #Diet

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Ingredients

Main ingredients

Olive Oil Tuna (Rio Mare) 1 can
Blanched Mung Bean Sprouts 100 g
Sprout Vegetables 20 g
Tofu 125 g
Blanched Cauliflower 200 g
Perilla Oil 3 g

Seasonings/Sauce

Western-style Tonkatsu Sauce 8 g
Low-Calorie Jalapeño Ketchup 8 g
Low-Sugar Stir-Fried Gochujang 15 g
Pure Black Pepper 0.5 g

Nutrition summary

Carbohydrates 24.63 g 16%

Protein 33.49 g 22%

Fat 40.69 g 61%

Serving size 559.5g

Cooking steps

1

Blanch cauliflower / Blanch mung bean sprouts
2

Remove moisture from tofu 🔥Medium heat
3

Stir-fry blanched cauliflower together 🔥Medium heat
4

Tofu + cauliflower + sauce 🔥200°C for 7 minutes
5

Sprouts + mung bean sprouts + perilla oil + pepper

Sprout Bibimbap

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