Cucumber Tofu Bibimbap

Name: Cucumber Tofu Bibimbap
Total time: 15 min
Yield: 650 g
Ingredients: Seasoned Seaweed 4 servings; Fresh Cucumber 60 servings; Sujis Chicken Thigh Steak 100 g; Tofu 450 pack; Olive Oil 10 spoon; Crushed Red Pepper 1 servings; Perilla Oil 14 tablespoon; Salt 1 portion (1/3 tsp); Brewed Soy Sauce 5 ml; Minced Garlic 5 teaspoon

Cook 15 min Difficulty EASY 861 kcal

#Cucumber Tofu Bibimbap #Tofu Dish #Cucumber Dish #Bibim Dish #Quick Recipe #High Protein Recipe #Low Calorie Recipe #Vegetable Recipe #Diet Meal #Korean Food

Ingredients

Main ingredients

Seasoned Seaweed 1 servings
Fresh Cucumber 1 servings
Sujis Chicken Thigh Steak 100 g
Tofu 1 pack
Olive Oil 1 spoon

Seasonings/Sauce

Crushed Red Pepper 1 servings
Perilla Oil 14 tablespoon
Salt 1 portion (1/3 tsp)
Brewed Soy Sauce 5 ml
Minced Garlic 5 teaspoon

Nutrition summary

Carbohydrates 28.17 g 13%

Protein 64.88 g 30%

Fat 54.35 g 57%

Serving size 650g

Cooking steps

1

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

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

Season the tofu with salt and pepper.
4

Heat a little cooking oil in a pan and grill the tofu until golden brown.
5

Place the cucumber and tofu in a bowl, add gochujang, soy sauce, sugar, vinegar, and sesame oil, then mix well.
6

Sprinkle sesame seeds on top to finish.

Cucumber Tofu Bibimbap

AI 영양사 앤디