Cucumber, Tofu & Egg Bibimbap

Name: Cucumber, Tofu & Egg Bibimbap
Yield: 455 g
Ingredients: Meal Tofu 110 g; Sesame Oil 10 spoon; Soy Sauce 15 g; Dongwon Tuna (Solid) 100 g; White Rice 105 bowl; Fresh Cucumber 30 serving; Sriracha Sauce 30 serving (2 spoons); Fried Egg (without salt) 55 g

Difficulty NORMAL 689 kcal

#diet #high protein #low calorie #low sugar

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Ingredients

Main ingredients

Meal Tofu 110 g
Sesame Oil 1 spoon
Soy Sauce 15 g
Dongwon Tuna (Solid) 100 g
White Rice 0.5 bowl
Fresh Cucumber 0.5 serving
Sriracha Sauce 1 serving (2 spoons)
Fried Egg (without salt) 55 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 50.25 g 29%

Protein 39.46 g 23%

Fat 37.84 g 49%

Serving size 455g

Cooking steps

1

Wash the cucumber thoroughly and slice it thinly into strips.
2

Pat the tofu dry with a kitchen towel and cut it into bite-sized pieces.
3

Beat the eggs and scramble them until cooked.
4

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

Season with salt and pepper to taste, mix well and enjoy.

Cucumber, Tofu & Egg Bibimbap

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