Tofu bibimbap with a lot of tofu
I usually buy two cups of tofu. A pack of tofu was packaged and pasted separately. It's a perfect size for my family if I use half of it when I cook stew sometimes. There is no one who eats tofu at home, so when you open a pack of tofu, about half of it is always left as a concern. Whenever I buy two-cup tofu, I wonder who came up with the perfect idea for someone like me. I'm a very dry person, so I go to the mart I always go to, buy products I always buy, and go on the way I always go, maybe that's why. One day, when you buy a full pack of tofu because you don't have two cups of tofu, you waste your energy with unnecessary concerns that you will rip it apart and leave half of it. So today, I will cook the stew and cook a lot of tofu with the remaining half to make a taste of red pepper paste and make it with bibimbap. Even a half-pack has become a bibimbap full of tofu with a lot of tofu to eat alone.
1 serving
Within 15 minutes
Lime앤Thyme라앤타
Ingredients
  • Tofu
    1/2pack
  • Salt
    little
  • ground pepper
    little
  • Eggs
    1ea
  • Sesame oil
    1TS
  • red pepper paste
    1TS
  • Sesame oil
    1/2TS
  • Sesame
    1/2ts
  • Sugar
    1ts
  • Cheongju
    1/2ts
Cooking Steps
STEP 1/5
Squeeze the tofu and wrap it with a kitchen towel to remove the moisture.
STEP 2/5
Place the tofu in the right size on the kitchen towel and season with salt & pepper.
STEP 3/5
Bake in a heated pan until golden brown. I grilled it without oil to make it light.
STEP 4/5
Please fry an egg.
STEP 5/5
Add sesame oil over the rice and top with tofu and fried eggs. Mix it with red pepper paste.
You can add more vegetables or mushrooms to suit your taste. Feel free to cut tofu into bite-size pieces.
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