Cucumber Tofu Bibimbap (1)

Name: Cucumber Tofu Bibimbap (1)
Yield: 304 g
Ingredients: seasoned seaweed 4 serving; poached egg 50 piece; tofu 150 g; fresh cucumber 60 serving; apple vinegar 10 g; allulose syrup 5 ml; perilla oil 10 g; soy sauce 15 g

343 kcal

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Ingredients

Main ingredients

seasoned seaweed 1 serving
poached egg 1 piece
tofu 150 g
fresh cucumber 1 serving

Seasonings/Sauce

apple vinegar 10 g
allulose syrup 5 ml
perilla oil 10 g
soy sauce 15 g

Nutrition summary

Carbohydrates 13.69 g 15%

Protein 22.97 g 25%

Fat 24.01 g 60%

Serving size 304g

Cooking steps

1

Julienne the cucumber and carrot.
2

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

Season the tofu with salt and pepper.
4

Heat oil in a pan and cook the tofu until golden brown on both sides.
5

Place cucumber, carrot, and grilled tofu on top of rice.
6

Mix with gochujang, sesame oil, and crushed sesame seeds.

Cucumber Tofu Bibimbap (1)

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