Tofu Bibimbap Salad recipe - ingredients, nutrition and when to eat it
This salad combines tofu and crisp vegetables lightly tossed in gochujang dressing.
This salad combines tofu and crisp vegetables lightly tossed in gochujang dressing. The spicy, tangy flavor goes well with the soft tofu, making it a satisfying lunch or dinner when you’re not in the mood for rice.
Salads & light · 10 minutes to cook
Nutrition (per 308g serving): 241.6 kcal · protein 15.8g · carbohydrate 15.6g · fat 13.7g · sodium 399.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Add the dressing just before serving and toss gently so the tofu doesn’t break apart.
Tips: If the dressing tastes too strong, thin it with a little water or vinegar.
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Ingredients (1 serving)
- Tofu — 150 g
- Lettuce — 4 sheet
- Cucumber — 0.5 pc
- Gochujang — 1 Tbsp
- Vinegar — 1 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp