Tofu Skin Bibimbap

Name: Tofu Skin Bibimbap
Yield: 465.5 g
Ingredients: Sesame Seeds 10 g; Whole Sesame Oil 10 ml; 1/2 Half Mayonnaise 5 g; Brewed Soy Sauce 501 10 ml; Rice 105 g; Organic Seaweed Lunch Pack 2 g; KF365 1+ Grade Antibiotic-free Special Eggs 60 g; Organic Sweet Corn 30 g; Onion (Raw) 25 g; Tofu Skin 67.5 g; Perilla Leaves 6 g; Light Tuna The Mild 135 can

745 kcal

#Low Carb #Low Calorie #Vegan

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Ingredients

Main ingredients

Sesame Seeds 10 g
Whole Sesame Oil 10 ml
1/2 Half Mayonnaise 5 g
Brewed Soy Sauce 501 10 ml
Rice 105 g
Organic Seaweed Lunch Pack 2 g
KF365 1+ Grade Antibiotic-free Special Eggs 60 g
Organic Sweet Corn 30 g
Onion (Raw) 25 g
Tofu Skin 67.5 g
Perilla Leaves 6 g
Light Tuna The Mild 1 can

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 66.1 g 35%

Protein 44.3 g 24%

Fat 34.14 g 41%

Serving size 465.5g

Cooking steps

1

Blanch the tofu skin in boiling water and remove excess moisture.
2

Julienne the carrots and cucumbers.
3

Blanch the spinach and squeeze out the water.
4

Heat oil in a pan and sauté the carrots.
5

Put rice in a bowl and top with tofu skin, carrots, cucumbers, spinach, and seaweed flakes.
6

Add gochujang and sesame oil, then mix everything together.

Tofu Skin Bibimbap

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