Tofu Cucumber Bibim

Name: Tofu Cucumber Bibim
Total time: 15 min
Yield: 180 g
Ingredients: Olive Oil Seaweed 5 g; Fresh Cucumber 60 g; Tofu 115 g

Cook 15 min 148 kcal

#tofu dish #cucumber dish #mixed dish #vegetable side dish #easy side dish #low calorie #diet #summer side dish #vegetarian #Korean side dish

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Ingredients

Main ingredients

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 7.1 g 19%

Protein 12.7 g 34%

Fat 8.04 g 48%

Serving size 180g

Cooking steps

1

Blanch the tofu in boiling water and drain the moisture.
2

Thinly slice the cucumber, salt it, and squeeze out the water.
3

Julienne the carrot finely and blanch lightly.
4

In a bowl, add the tofu, cucumber, and carrot.
5

Add gochujang (Korean red pepper paste), vinegar, sugar, and sesame oil, then mix evenly.
6

Finish by sprinkling with sesame seeds.

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