Cucumber, Tofu, and Tuna Bibimbap

Name: Cucumber, Tofu, and Tuna Bibimbap
Yield: 496 g
Ingredients: Gold No.1 Roasted Seaweed Sheets 5 g; Gomgom Brown Rice Konjac Rice 80 g; Fried Egg (no salt) 55 g; Drained 85g Dongwon Tuna 75 g; Fresh Cucumber 70 g; Tofu 150 g; Sun-dried Korean Chili Powder 10 g; Brewed Vinegar 15 ml; Dark Soy Sauce 16 ml; Allulose Syrup 20 spoon

Difficulty EASY 466 kcal

#cucumber bibimbap #tofu bibimbap #tuna bibimbap #low-calorie #diet meal #easy recipe #one-bowl dish #meal replacement #healthy food #not vegan

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Ingredients

Main ingredients

Gold No.1 Roasted Seaweed Sheets 5 g
Gomgom Brown Rice Konjac Rice 80 g
Fried Egg (no salt) 55 g
Drained 85g Dongwon Tuna 75 g
Fresh Cucumber 70 g
Tofu 150 g

Seasonings/Sauce

Sun-dried Korean Chili Powder 10 g
Brewed Vinegar 15 ml
Dark Soy Sauce 16 ml
Allulose Syrup 20 spoon

Nutrition summary

Carbohydrates 49.09 g 37%

Protein 42.52 g 32%

Fat 18.65 g 31%

Serving size 496g

Cooking steps

1

Cut the cucumber and tofu into bite-sized pieces.
2

Drain the oil from the tuna using a sieve.
3

Place the cucumber, tofu, and tuna on top of the rice.
4

Add soy sauce, sesame oil, and sesame seeds, then mix everything well.

Cucumber, Tofu, and Tuna Bibimbap

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