Cucumber Tofu Bibimbap

Name: Cucumber Tofu Bibimbap
Yield: 454 g
Ingredients: Fried Egg 69 piece; Oatmeal 20 g; Tofu 225 block; Fresh Cucumber 120 serving; Sesame oil 10 spoon; Soy sauce 10 serving

551 kcal

#Diet #Low-calorie #Vegan #High protein

Image coming soon

Ingredients

Main ingredients

Fried Egg 1.5 piece
Oatmeal 20 g
Tofu 0.5 block
Fresh Cucumber 2 serving

Seasonings/Sauce

Sesame oil 10 spoon
Soy sauce 10 serving

Nutrition summary

Carbohydrates 33.06 g 23%

Protein 37.39 g 26%

Fat 31.81 g 50%

Serving size 454g

Cooking steps

1

Julienne the cucumber and carrot.
2

Use a kitchen towel to remove moisture from the tofu, then mash it.
3

Place cucumber, carrot, and tofu on top of the rice.
4

Mix and enjoy with sauce (soy sauce, red pepper flakes, sesame oil, etc.).

Cucumber Tofu Bibimbap

AI 영양사 앤디