Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en pt.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "6cb6707ab4434deb892803b549ca31fd",
    "updated": "2025-05-18T00:32:33.800Z",
    "title": "Spicy Tofu Bibimbap",
    "subtitle": "Spicy Tofu Crumbles, Raw Vegetables, Sesame",
    "description": "This method of preparing tofu involves mashing it into crumbles, pan-frying until crisp, then coating it with a sweet and spicy glaze. This texture and flavor combination makes it appealing even to those who usually avoid tofu. Its crispy and juicy qualities resemble ground meat, and it absorbs enough flavor to season the entire bowl of rice or grains. The gochujang provides heat, enhanced by ground black pepper; reduce both if a milder flavor is preferred. The tofu is complemented by a simple mix of crunchy raw vegetables, crisp lettuce, bean sprouts, and chives. Alternatively, this bibimbap can be adapted by using all the ingredients as a filling for lettuce cups.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "firm tofu",
          "brown sugar",
          "soy sauce",
          "rice vinegar",
          "gochujang or other chili paste (use more for a spicier marinade).",
          "freshly ground black pepper",
          "neutral-tasting oil",
          "mung bean sprouts",
          "boiling water",
          "toasted sesame oil (optional).",
          "cooked white or brown rice or mixed grains, freshly cooked if skipping the rice-crisping step",
          "shredded crisp lettuce, such as butter leaf, boston, romaine, or iceberg",
          "scallions, green and white parts, thinly sliced",
          "grated carrots",
          "thinly sliced radishes",
          "minced fresh chives",
          "toasted sesame seeds, for garnish",
          "gochujang sauce or sriracha, for serving"
        ]
      }
    ],
    "instructions": [
      "Drain the tofu and pat it dry with a clean kitchen towel or paper towel. Place it on a cutting board and mash into coarse crumbles using a fork.",
      "In a small bowl, whisk together the brown sugar, soy sauce, rice vinegar, gochujang, and black pepper.",
      "Heat 2 tablespoons of the neutral oil in a wide skillet over medium heat. Add the crumbled tofu and cook, stirring frequently, until golden brown and crispy and the pan is mostly dry, about 10 to 15 minutes. Pour in the soy sauce mixture and continue cooking, stirring occasionally, until the tofu absorbs the marinade and the pan is dry, another 5 to 10 minutes. Transfer the tofu to a plate to cool.",
      "Place the mung bean sprouts in a heatproof bowl, cover with boiling water, then immediately drain and rinse under cold running water. Drain thoroughly.",
      "To make crispy rice base (optional): Just before serving, heat the remaining 1 tablespoon of neutral oil and the sesame oil in a wide skillet over medium heat. Press the rice into the skillet to form a thick layer. Cook undisturbed for 4 to 5 minutes, until a golden brown crust forms on the bottom.",
      "To serve, use a spatula to scoop the rice, dividing it evenly among four bowls, ensuring each portion includes some of the crispy rice. Top with tofu, bean sprouts, lettuce, scallions, carrots, radishes, and chives. Garnish each serving with toasted sesame seeds. Serve immediately, offering Gochujang Sauce or sriracha alongside."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]