Cucumber and Tofu Bibimbap

Name: Cucumber and Tofu Bibimbap
Yield: 339.1 g
Ingredients: boiled egg white 28 each; Korean tofu 150 g; sprouted brown rice 100 g; fresh cucumber 60 serving; perilla oil 1 g; Monggo soy sauce 0.1 ml

280 kcal

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

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Ingredients

Main ingredients

boiled egg white 1 each
Korean tofu 150 g
sprouted brown rice 100 g
fresh cucumber 1 serving

Seasonings/Sauce

perilla oil 1 g
Monggo soy sauce 0.1 ml

Nutrition summary

Carbohydrates 41.75 g 59%

Protein 14.25 g 20%

Fat 6.46 g 21%

Serving size 339.1g

Cooking steps

1

Wash the cucumber and tofu thoroughly. Julienne the cucumber.
2

Remove excess water from the tofu, cut it into 1cm cubes, and pan-fry without oil until golden brown.
3

Place the julienned cucumber, grilled tofu, shredded carrots, seaweed flakes, and sesame seeds on top of cooked rice.
4

Mix together with gochujang (Korean chili paste) or soy sauce seasoning before eating.

Cucumber and Tofu Bibimbap

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