Cucumber Tuna Tofu Bibimbap

Name: Cucumber Tuna Tofu Bibimbap
Yield: 310.5 g
Ingredients: tofu 62.5 serving; mixed grain rice 50 g; onion 35 g; canned tuna 100 can (1/2); fresh cucumber 60 g; apple vinegar 1 ml; allulose syrup 1 ml; light soy sauce 1 ml

271 kcal

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Ingredients

Main ingredients

tofu 0.5 serving
mixed grain rice 50 g
onion 35 g
canned tuna 1 can (1/2)
fresh cucumber 60 g

Seasonings/Sauce

apple vinegar 1 ml
allulose syrup 1 ml
light soy sauce 1 ml

Nutrition summary

Carbohydrates 23.16 g 34%

Protein 35.21 g 52%

Fat 4.19 g 14%

Serving size 310.5g

Cooking steps

1

Julienne the cucumber and carrot.
2

Dice the tofu into small cubes and blanch in boiling water.
3

Drain the oil from the canned tuna using a sieve.
4

Place the rice in a bowl.
5

Neatly arrange the cucumber, carrot, tofu, and tuna on top of the rice.
6

Serve with sauce (gochujang, sesame oil, sesame seeds, etc.).
7

Mix everything well and enjoy.

Cucumber Tuna Tofu Bibimbap

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