Cucumber Tofu Bibimbap

Name: Cucumber Tofu Bibimbap
Yield: 454 g
Ingredients: Brown Rice Konjac Rice 150 봉; Seasoned Seaweed 4 인분; Poached Egg 50 개; Tofu 150 g; Fresh Cucumber 60 인분; Apple Vinegar 10 g; Allulose Syrup 5 ml; Perilla Oil 10 g; Soy Sauce 15 g

433 kcal

#diet #low calorie #vegan #high protein

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Ingredients

Main ingredients

Brown Rice Konjac Rice 1 봉
Seasoned Seaweed 1 인분
Poached Egg 1 개
Tofu 150 g
Fresh Cucumber 1 인분

Seasonings/Sauce

Apple Vinegar 10 g
Allulose Syrup 5 ml
Perilla Oil 10 g
Soy Sauce 15 g

Nutrition summary

Carbohydrates 31.69 g 28%

Protein 24.97 g 22%

Fat 25.01 g 50%

Serving size 454g

Cooking steps

1

Thinly slice the cucumber and carrot into strips.
2

Remove moisture from the tofu and mash it.
3

Place rice in a bowl, then top with the vegetables and tofu.
4

Add gochujang, sesame oil, and sesame seeds, and mix everything well before eating.

Cucumber Tofu Bibimbap

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