Cucumber Tuna Tofu Bibimbap

Name: Cucumber Tuna Tofu Bibimbap
Yield: 607.5 g
Ingredients: Fried Egg (no salt) 120 g; Low-sugar Brown Rice 75 g; Canned Tuna 80 g; Tofu 150 g; Fresh Cucumber 150 g; Sesame Oil 10 Spoon; Minced Garlic 2.5 Teaspoon; Allulose Syrup 10 Spoon; Soy Sauce 10 Portion

624 kcal

#Cucumber Tuna Tofu Bibimbap #Tuna Bibimbap #Tofu Recipe #Cucumber Recipe #Quick Recipe #Diet Meal #Healthy Recipe #One Bowl Meal #Super Simple Bibimbap #Low Calorie

Image coming soon

Ingredients

Main ingredients

Fried Egg (no salt) 120 g
Low-sugar Brown Rice 75 g
Canned Tuna 80 g
Tofu 150 g
Fresh Cucumber 150 g

Seasonings/Sauce

Sesame Oil 10 Spoon
Minced Garlic 2.5 Teaspoon
Allulose Syrup 10 Spoon
Soy Sauce 10 Portion

Nutrition summary

Carbohydrates 48.65 g 28%

Protein 54.49 g 32%

Fat 30.2 g 40%

Serving size 607.5g

Cooking steps

1

Finely chop the cucumber, tofu, and onion.
2

Drain the oil from the canned tuna and prepare it.
3

In a pan, add a little oil and stir-fry the tofu, crumbling it as you cook.
4

In a bowl, add rice, tuna, cucumber, tofu, and onion.
5

Add salt, pepper, sesame oil, and seaweed flakes, then mix everything together.
6

Serve on a plate.

Cucumber Tuna Tofu Bibimbap

AI 영양사 앤디