Cucumber Tuna Bibimbap (Tofu)

Name: Cucumber Tuna Bibimbap (Tofu)
Total time: 15 min
Yield: 324 g
Ingredients: Crab Stick 20 piece; Tofu 180 block; Sajo Canned Tuna (drained) 42 g; Fresh Cucumber 36 serving; Fried Egg 46 piece

Cook 15 min Difficulty EASY 345 kcal

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Cucumber Tuna Bibimbap (Tofu) finished dish

Ingredients

Main ingredients

Crab Stick 0.2 piece
Tofu 0.4 block
Sajo Canned Tuna (drained) 42 g
Fresh Cucumber 0.6 serving
Fried Egg 1 piece

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 15.47 g 18%

Protein 35.97 g 41%

Fat 16.07 g 41%

Serving size 324g

Cooking steps

1

Wash the cucumber thoroughly and slice it into half-moon shapes.
2

Dice the tofu into 1cm cubes.
3

Drain the oil from the canned tuna using a strainer.
4

Place the rice in a bowl.
5

Top the rice with cucumber, tofu, and tuna.
6

Add soy sauce, gochujang, sesame oil, and ground sesame seeds, and mix everything together.

Cucumber Tuna Bibimbap (Tofu)

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