Tofu Bibimbap

Name: Tofu Bibimbap
Yield: 268 g
Ingredients: Seasoned Napa Cabbage 31 g; Seasoned Spinach 29 g; Seasoned Radish 25 g; Seasoned Bean Sprouts 25 g; Steamed White Rice 45 g; Tofu 90 g; Soy Sauce 4 g; Minced Garlic 4 g; Gochujang 15 테이블스푼

Difficulty EASY 259 kcal

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Ingredients

Main ingredients

Seasoned Napa Cabbage 31 g
Seasoned Spinach 29 g
Seasoned Radish 25 g
Seasoned Bean Sprouts 25 g
Steamed White Rice 45 g
Tofu 90 g

Seasonings/Sauce

Soy Sauce 4 g
Minced Garlic 4 g
Gochujang 15 테이블스푼

Nutrition summary

Carbohydrates 35.81 g 54%

Protein 14 g 21%

Fat 7.49 g 25%

Serving size 268g

Cooking steps

1

Cut the tofu into cubes.
2

Prepare various vegetables (carrot, zucchini, spinach, bean sprouts, etc.) into bite-sized pieces.
3

Heat cooking oil in a pan and pan-fry the tofu until golden brown.
4

Blanch or stir-fry the vegetables briefly in boiling water.
5

Place the tofu and vegetables on top of the rice.
6

Add gochujang (Korean chili paste) and sesame oil, then mix everything well.

Tofu Bibimbap

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