Cucumber Tofu Bibimbap

Name: Cucumber Tofu Bibimbap
Total time: 10 min
Yield: 331 g
Ingredients: Seasoned Seaweed 4 servings; Black Pepper 1 g; Sesame Oil 10 spoons; Soy Sauce 10 servings; Fried Egg 46 pcs; Spam Kimbap 50 g; Tofu 150 g; Fresh Cucumber 60 servings

Cook 10 min Difficulty EASY 417 kcal

#diet #low-calorie #vegan

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Ingredients

Main ingredients

Seasoned Seaweed 1 servings
Black Pepper 1 g
Sesame Oil 1 spoons
Soy Sauce 1 servings
Fried Egg 1 pcs
Spam Kimbap 50 g
Tofu 150 g
Fresh Cucumber 1 servings

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 24.42 g 22%

Protein 23.47 g 21%

Fat 27.78 g 57%

Serving size 331g

Cooking steps

1

Julienne the cucumber and carrot thinly.
2

Pat the tofu dry with a paper towel, then mash it into bite-sized pieces.
3

Add olive oil to a pan, add the tofu and a pinch of salt, and stir-fry over medium heat.
4

Put rice in a bowl and top it with the stir-fried tofu, cucumber, and carrot.
5

Mix with gochujang (Korean chili paste) or soy sauce and enjoy.

Cucumber Tofu Bibimbap

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