Refreshing Cucumber Tofu Bibimbap Recipe
Your Healthy Summer Diet Essential: Cucumber Tofu Bibimbap!
As the weather warms up, the focus on dieting naturally returns! If you’re looking for a delicious way to stay on track, try this trendy ‘O-Du-Bi’ (Cucumber Tofu Bibimbap). It’s a light and healthy dish that combines the crispness of fresh cucumbers with the soft texture of tofu for a wonderfully refreshing meal.
Main Ingredients- Tofu 150g (firm tofu, suitable for pan-frying or stewing, is recommended)
- Cucumber 1 large (medium size)
- Seaweed flakes 10g (crushed seasoned seaweed or seaweed flakes)
Seasoning & Mixing Ingredients- Soy sauce 1 Tbsp (use regular or light soy sauce)
- Sesame oil 1 Tbsp (adds a nutty aroma)
- Soy sauce 1 Tbsp (use regular or light soy sauce)
- Sesame oil 1 Tbsp (adds a nutty aroma)
Cooking Instructions
Step 1
First, wash the cucumber thoroughly, pat it dry, and then slice it into bite-sized pieces (about 0.5cm thick half-moons or julienne). Be careful not to slice it too thinly, as this can affect the texture.
Step 2
Blanch the tofu in boiling water for about 2-3 minutes. Afterward, rinse it under cold water and drain it completely in a sieve. This process removes any raw smell from the tofu and firms it up, preventing it from breaking apart when mixed.
Step 3
In a bowl, combine the drained tofu, sliced cucumber, and seaweed flakes. Add 1 tablespoon of soy sauce and 1 tablespoon of sesame oil. Gently mix all the ingredients together until well combined. Your delicious Cucumber Tofu Bibimbap is ready! Feel free to adjust the amount of soy sauce to your taste or add sesame seeds for extra flavor.
