Cucumber Tofu Bibimbap!!!

Name: Cucumber Tofu Bibimbap!!!
Yield: 339.1 g
Ingredients: boiled egg white 28 pc; 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

280 kcal

#bibimbap #tofu dish #cucumber dish #vegetarian dish #easy meal #healthy food #Korean food #diet #low-calorie #European style

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Ingredients

Main ingredients

boiled egg white 1 pc
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 41.75 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 and cut them into bite-sized pieces.
2

Sprinkle salt on the tofu, wait 5 minutes, then remove excess moisture.
3

Pan-fry the tofu until golden and let it cool.
4

Put rice in a bowl, then top with cucumber, grilled tofu, and assorted vegetables.
5

Add seasonings such as gochujang (Korean chili paste), sesame oil, and seaweed flakes.
6

Mix everything well and serve.

Cucumber Tofu Bibimbap!!!

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