Cucumber & Tofu Bibimbap

Name: Cucumber & Tofu Bibimbap
Yield: 311.1 g
Ingredients: Korean Soybean Tofu 150 g; Sprouted Brown Rice 100 g; Fresh Cucumber 60 serving; Perilla Oil 1 g; Monggo Soy Sauce Songpyo 0.1 ml

266 kcal

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Ingredients

Main ingredients

Korean Soybean Tofu 150 g
Sprouted Brown Rice 100 g
Fresh Cucumber 1 serving

Seasonings/Sauce

Perilla Oil 1 g
Monggo Soy Sauce Songpyo 0.1 ml

Nutrition summary

Carbohydrates 41.68 g 62%

Protein 11 g 16%

Fat 6.46 g 22%

Serving size 311.1g

Cooking steps

1

Cut cucumber and tofu into bite-sized pieces.
2

Prepare vegetables such as carrot, onion, and spinach and slice them appropriately.
3

Pan-fry the tofu in oil until golden and set aside to cool.
4

Place rice in a bowl and arrange the prepared cucumber, tofu, and vegetables evenly on top.
5

Make the sauce and drizzle it over the bibimbap.
6

Mix all ingredients thoroughly and serve.

Cucumber & Tofu Bibimbap

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