Cucumber Tofu Bibimbap

Name: Cucumber Tofu Bibimbap
Total time: 10 min
Yield: 382 g
Ingredients: seasoned seaweed 4 인분; mixed grain rice 105 인분; tofu 225 모; fresh cucumber 30 인분; mayonnaise 15 스푼; salt 1 회분(1/3작은술); ground black pepper 2 g

Half a cucumber / Half a block of tofu / 1 pack of seasoned seaweed

Cook 10 min Difficulty EASY 502 kcal

#diet #low-calorie #vegan #high-protein

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Ingredients

Main ingredients

seasoned seaweed 1 인분
mixed grain rice 0.5 인분
tofu 0.5 모
fresh cucumber 0.5 인분

Seasonings/Sauce

mayonnaise 15 스푼
salt 1 회분(1/3작은술)
ground black pepper 2 g

Nutrition summary

Carbohydrates 43.54 g 35%

Protein 28.72 g 23%

Fat 23.59 g 42%

Serving size 382g

Cooking steps

1

Wash the cucumber thoroughly and slice it thinly.
2

Remove moisture from the tofu and cut into bite-sized pieces.
3

Julienne the carrot and onion.
4

Grill the tofu in a pan until golden brown and set aside.
5

Place rice in a bowl and top with cucumber, tofu, carrot, and onion.
6

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

Cucumber Tofu Bibimbap

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