Cucumber and Tofu Bibimbap (without Allulose)

Name: Cucumber and Tofu Bibimbap (without Allulose)
Yield: 674 g
Ingredients: Tofu 225 block; Fresh Cucumber 150 piece; Fried Egg (without salt) 55 g; Cooked Sprouted Brown Rice 210 serving; Perilla Oil 14 tablespoon; Dark Soy Sauce 20 ml

748 kcal

#Cucumber Tofu Bibimbap #Vegetarian Dish #Diet Meal #Vegan Recipe #One Bowl Meal #Tofu Dish #Healthy Food #Summer Dish #Quick Bibimbap

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Ingredients

Main ingredients

Tofu 0.5 block
Fresh Cucumber 0.5 piece
Fried Egg (without salt) 55 g
Cooked Sprouted Brown Rice 1 serving

Seasonings/Sauce

Perilla Oil 14 tablespoon
Dark Soy Sauce 20 ml

Nutrition summary

Carbohydrates 82.32 g 44%

Protein 36.43 g 19%

Fat 30.96 g 37%

Serving size 674g

Cooking steps

1

Thinly slice cucumber and carrot into strips.
2

Blanch the tofu in boiling water, remove excess moisture, and mash it.
3

Place rice in a bowl.
4

Top the rice with cucumber, carrot, and mashed tofu.
5

Mix together soy sauce, chili powder, minced garlic, sesame oil, and sesame seeds to make the sauce, then drizzle it over.
6

Mix everything well and enjoy.

Cucumber and Tofu Bibimbap (without Allulose)

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