Cucumber Tofu Egg Bibimbap

Name: Cucumber Tofu Egg Bibimbap
Yield: 472.8 g
Ingredients: fried egg 46 piece; seaweed 1.8 g; tofu 290 g; fresh cucumber 100 g; perilla oil 14 tablespoon; Allulose Plus 7 g; apple cider vinegar 7 ml; flavored soy sauce 7 ml

Difficulty EASY 533 kcal

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Cucumber Tofu Egg Bibimbap finished dish

Ingredients

Main ingredients

fried egg 1 piece
seaweed 1.8 g
tofu 290 g
fresh cucumber 100 g

Seasonings/Sauce

perilla oil 14 tablespoon
Allulose Plus 7 g
apple cider vinegar 7 ml
flavored soy sauce 7 ml

Nutrition summary

Carbohydrates 24.77 g 18%

Protein 36.7 g 26%

Fat 34.34 g 56%

Serving size 472.8g

Cooking steps

1

Wash the cucumber thoroughly and julienne it.
2

Drain the tofu and crumble it into small pieces.
3

Beat the eggs with a pinch of salt and scramble them.
4

Place cucumber, tofu, and scrambled eggs on top of rice.
5

Make a sauce with soy sauce, sesame oil, and roasted sesame seeds, and serve on the side.
6

Mix all the ingredients well and enjoy.

Cucumber Tofu Egg Bibimbap

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