Tofu and Cucumber Bibimbap

Name: Tofu and Cucumber Bibimbap
Total time: 20 min
Yield: 622.2 g
Ingredients: tofu 225 block; fried egg 46 piece; Cheongyang chili pepper 5.2 piece; sweet corn 20 g; fresh cucumber 150 piece; onion 21 half onion (1/2 piece); brown rice 100 g; Sriracha sauce 10 g; apple vinegar 15 ml; sesame oil 10 ml; soy sauce 20 g

Cook 20 min Difficulty EASY 625 kcal

#tofu bibimbap #cucumber bibimbap #vegetable bibimbap #vegan recipe #healthy food #low calorie #Korean cuisine #diet #protein recipe

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Ingredients

Main ingredients

tofu 0.5 block
fried egg 1 piece
Cheongyang chili pepper 1 piece
sweet corn 20 g
fresh cucumber 0.5 piece
onion 0.3 half onion (1/2 piece)
brown rice 100 g

Seasonings/Sauce

Sriracha sauce 10 g
apple vinegar 15 ml
sesame oil 10 ml
soy sauce 20 g

Nutrition summary

Carbohydrates 63.37 g 40%

Protein 35.81 g 22%

Fat 26.86 g 38%

Serving size 622.2g

Cooking steps

1

Remove excess moisture from tofu with a paper towel and dice into bite-sized cubes.
2

Wash the cucumber thoroughly and slice it thinly at a diagonal.
3

Julienne the carrot, and tear the iceberg lettuce into bite-sized pieces.
4

Heat oil in a pan and grill the tofu until golden and crispy.
5

Place cucumber, carrot, iceberg lettuce, and grilled tofu over rice.
6

Make the sauce (gochujang, soy sauce, sesame oil, minced garlic, sugar) and add it on top.
7

Mix all the ingredients evenly and serve.

Tofu and Cucumber Bibimbap

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