Spicy Cucumber Tofu Bibimbap (2)

Name: Spicy Cucumber Tofu Bibimbap (2)
Total time: 15 min
Yield: 393.5 g
Ingredients: Poached Egg 50 개; Multigrain Brown Rice 52 g; Tofu 80.5 g; Onion 20 g; Grilled Tofu 80 g; Fresh Cucumber 70 g; Sesame Seeds 3 g; Green Onion 7 g; Allulose Syrup 10 스푼; Red Pepper Flakes 3 스푼; Sesame Oil 3 스푼; Dark Soy Sauce 15 g

Cook 15 min Difficulty EASY 400 kcal

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Spicy Cucumber Tofu Bibimbap (2) finished dish

Ingredients

Main ingredients

Poached Egg 1 개
Multigrain Brown Rice 52 g
Tofu 80.5 g
Onion 20 g
Grilled Tofu 80 g
Fresh Cucumber 70 g

Seasonings/Sauce

Sesame Seeds 3 g
Green Onion 7 g
Allulose Syrup 10 스푼
Red Pepper Flakes 3 스푼
Sesame Oil 3 스푼
Dark Soy Sauce 15 g

Nutrition summary

Carbohydrates 38.74 g 35%

Protein 26.59 g 24%

Fat 20.52 g 41%

Serving size 393.5g

Cooking steps

1

Julienne the cucumber and carrot.
2

Remove excess moisture from the tofu and cut into appropriate sizes.
3

Add some oil to a pan and grill the tofu until golden brown.
4

Mix cucumber, carrot, and tofu with gochujang (Korean chili paste), soy sauce, sesame oil, minced garlic, and red pepper flakes.
5

Place the seasoned ingredients on top of warm rice.
6

Sprinkle sesame seeds to finish.

Spicy Cucumber Tofu Bibimbap (2)

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