Name: Kimchi Tofu Bibimbap with Fried Egg
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Firm tofu; 1 large Egg; 0.5 cup Liquid egg whites; 0.25 cup Cooked brown rice; 0.5 cup Kimchi; 1 cup Fresh baby spinach; 0.5 cup Shredded carrots; 0.25 tsp Toasted sesame oil; 1 tbsp Gochujang; 1 tbsp Tamari; 1 tsp Rice vinegar; 0.5 tsp Sesame seeds; 0.25 tsp Garlic powder

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Kimchi Tofu Bibimbap with Fried Egg

Crispy seared tofu and sautéed vegetables served over warm brown rice, topped with a luscious fried egg and tangy fermented kimchi.

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NUTRITION

Protein

51g

Fat

20.5g

Carbs

37.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Firm tofu

1 large Egg

0.5 cup Liquid egg whites

0.25 cup Cooked brown rice

0.5 cup Kimchi

1 cup Fresh baby spinach

0.5 cup Shredded carrots

0.25 tsp Toasted sesame oil

1 tbsp Gochujang

1 tbsp Tamari

1 tsp Rice vinegar

0.5 tsp Sesame seeds

0.25 tsp Garlic powder

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PREPARATION

1
Press the firm tofu for 10 minutes to remove excess moisture, then cube it into bite-sized pieces.
2
In a non-stick skillet over medium heat, sear the tofu cubes with tamari and garlic powder until the edges are golden and crisp.
3
Steam or lightly sauté the spinach and shredded carrots with a splash of water until just tender.
4
In the same skillet, whisk the egg whites and pour them in, then crack the whole egg on top to fry until the whites are set but the yolk remains runny.
5
Whisk the gochujang, rice vinegar, and toasted sesame oil in a small bowl to create the signature spicy bibimbap dressing.
6
Assemble the bowl by placing warm brown rice at the base, then arranging the tofu, vegetables, kimchi, and the fried egg on top.
7
Garnish with toasted sesame seeds and drizzle with the prepared gochujang sauce before serving.