Cucumber & Tofu Bibimbap

Name: Cucumber & Tofu Bibimbap
Yield: 566 g
Ingredients: Romaine Lettuce (green, raw) 50 serving; Firm Tofu, Large Block 200 g; Fresh Cucumber 300 pc; Pulmuone Oriental Yuzu Sauce 16 g

266 kcal

#Cucumber Tofu Bibimbap #Tofu Bibimbap #Cucumber Dish #Simple Meal #Vegetarian Recipe #Healthy Food #Vegan Recipe #Diet Meal #Low-Calorie Rice Bowl #Vegetable Bibimbap

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Ingredients

Main ingredients

Romaine Lettuce (green, raw) 1 serving
Firm Tofu, Large Block 200 g
Fresh Cucumber 1 pc

Seasonings/Sauce

Pulmuone Oriental Yuzu Sauce 16 g

Nutrition summary

Carbohydrates 20.25 g 28%

Protein 20.96 g 29%

Fat 13.33 g 42%

Serving size 566g

Cooking steps

1

Julienne the cucumber and carrot into thin strips.
2

Remove moisture from the tofu with a paper towel, then mash it into bite-sized pieces.
3

Season the tofu with salt and sesame oil.
4

Place steamed rice in a bowl, then top with cucumber, carrot, and tofu.
5

Mix together the sauce (gochujang, soy sauce, vinegar, sugar, sesame oil) and drizzle over the top.
6

Finish by sprinkling seaweed flakes and sesame seeds to taste.

Cucumber & Tofu Bibimbap

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