Yujiman's Cucumber Tofu Bibimbap

Name: Yujiman's Cucumber Tofu Bibimbap
Total time: 5 min
Yield: 480 g
Ingredients: Brown Rice Shirataki 170 개; Onion 35 g; Fresh Cucumber 60 인분; Half Block Tofu 150 g; Sesame Oil 10 스푼; Brown Rice Vinegar 5 ml; Allulose Syrup 20 스푼; Miso Paste (Modified) 30 g

Yujiman's Cucumber Tofu Bibimbap recipe from YouTube!

Cook 5 min Difficulty EASY 427 kcal

#diet #low sugar #high protein #low carb #vegan #low calorie

Yujiman's Cucumber Tofu Bibimbap finished dish

Ingredients

Main ingredients

Brown Rice Shirataki 1 개
Onion 35 g
Fresh Cucumber 1 인분
Half Block Tofu 150 g

Seasonings/Sauce

Sesame Oil 10 스푼
Brown Rice Vinegar 5 ml
Allulose Syrup 20 스푼
Miso Paste (Modified) 30 g

Nutrition summary

Carbohydrates 57.73 g 46%

Protein 18.07 g 14%

Fat 22.28 g 40%

Serving size 480g

Cooking steps

1

Wash the cucumber and tofu thoroughly. Slice the cucumber thinly.
2

Drain the tofu and cut it into bite-sized pieces.
3

Put cucumber and tofu in a bowl and season with salt.
4

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

Place the grilled tofu, cucumber, and rice in a bowl and mix together.
6

Finish by drizzling with sesame oil and sprinkling sesame seeds to taste.

Yujiman's Cucumber Tofu Bibimbap

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