Tofu and Mushroom Bibimbap 1

Name: Tofu and Mushroom Bibimbap 1
Total time: 10 min
Yield: 543.5 g
Ingredients: Tofu 200 g; Seasoned Seaweed 4 serving; White Rice 105 bowl; Scrambled Eggs 94 serving; Onion 70 half onion; King Oyster Mushroom 50 piece; Sesame Oil 4.5 ml; Brewed Soy Sauce 5 g; Half Mayonnaise 10 g; Ground Black Pepper 1 g

Cook 10 min Difficulty EASY 679 kcal

#Diet #Low Carb #Low Calorie #Vegan

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Ingredients

Main ingredients

Tofu 200 g
Seasoned Seaweed 1 serving
White Rice 0.5 bowl
Scrambled Eggs 1 serving
Onion 1 half onion
King Oyster Mushroom 0.5 piece

Seasonings/Sauce

Sesame Oil 4.5 ml
Brewed Soy Sauce 5 g
Half Mayonnaise 10 g
Ground Black Pepper 1 g

Nutrition summary

Carbohydrates 64.57 g 37%

Protein 35.9 g 21%

Fat 32.35 g 42%

Serving size 543.5g

Cooking steps

1

Cut the tofu into cubes and pat dry with a paper towel.
2

Slice the mushrooms into bite-sized pieces.
3

Julienne the carrot and zucchini.
4

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

Remove the tofu and stir-fry the mushrooms, carrot, and zucchini.
6

Place the prepared ingredients on top of the rice.
7

Mix together with soy sauce, sesame oil, and crushed sesame seeds.

Tofu and Mushroom Bibimbap 1

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