Half Tofu Bibimbap

Name: Half Tofu Bibimbap
Yield: 652 g
Ingredients: Fresh Cucumber 30 serving; Onion Pickle 40 g; Fried Egg 92 piece; Grilled Shiitake Mushroom 80 serving; Grilled Pork Neck 100 g; Steamed White Rice 105 bowl; Tofu 180 g; Sesame Oil 10 spoon; Gochujang 15 tablespoon

1,036 kcal

#Bibimbap #Tofu Dish #Healthy Food #Simple Recipe #Vegetarian #Single Serving #Low Calorie #Meal Management #Korean Food #Diet

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Ingredients

Main ingredients

Fresh Cucumber 0.5 serving
Onion Pickle 40 g
Fried Egg 2 piece
Grilled Shiitake Mushroom 1 serving
Grilled Pork Neck 100 g
Steamed White Rice 0.5 bowl
Tofu 180 g

Seasonings/Sauce

Sesame Oil 10 spoon
Gochujang 15 tablespoon

Nutrition summary

Carbohydrates 82.48 g 32%

Protein 61.61 g 24%

Fat 51.4 g 45%

Serving size 652g

Cooking steps

1

Cut the tofu into bite-sized cubes.
2

Finely chop vegetables such as carrots, cucumbers, and spinach.
3

Heat cooking oil in a pan and grill the tofu until golden brown.
4

Lightly sauté the vegetables in the pan.
5

Place warm rice in a bowl and top with the tofu and vegetables.
6

Add gochujang and sesame oil, then mix evenly.

Half Tofu Bibimbap

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