Cucumber and Tofu Bibimbap

Name: Cucumber and Tofu Bibimbap
Yield: 430 g
Ingredients: seaweed flakes 5 g; canned tuna (Dongwon Tuna) 85 g; tofu 150 g; raw eggs 110 piece; fresh cucumber 60 serving; sesame oil 10 spoon; soy sauce 10 serving

616 kcal

#diet #low-calorie #high-protein #vegan

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Ingredients

Main ingredients

seaweed flakes 5 g
canned tuna (Dongwon Tuna) 85 g
tofu 150 g
raw eggs 2 piece
fresh cucumber 1 serving

Seasonings/Sauce

sesame oil 10 spoon
soy sauce 10 serving

Nutrition summary

Carbohydrates 11.06 g 7%

Protein 45.89 g 31%

Fat 41.3 g 62%

Serving size 430g

Cooking steps

1

Julienne the cucumber and carrot.
2

Remove moisture from the tofu and mash it.
3

Stir-fry the tofu in a pan to evaporate the moisture.
4

Place rice in a bowl and top with the julienned cucumber, carrot, and tofu.
5

Serve with the sauce of your choice.

Cucumber and Tofu Bibimbap

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