Korean•healthy

Tofu Bibimbap

A simple, vegan bibimbap with tofu

Ingredients

Quantities are shown as originally provided.

4 servings cooked rice
1 medium zucchini
5 ounces baby kale (or spinach or watercress)
2 medium carrots (or 1 orange bell pepper)
10 mushroom caps (crimini, white, or shiitake)
8 ounces tofu
1 teaspoon minced garlic
sesame oil
cooking oil
2 tablespoons gochujang
2 tablespoons apple cider (or 1 tablespoon Korean plum extract, maesilcheong and 1 tablespoon water)

1
Cook the rice in a rice cooker or following package directions, using a little less water than called for. Rice for bibimbap should be slightly drier than usual for best results.
2
Cut the zucchini into match sticks. Sprinkle with 1/2 teaspoon of salt, and let sit for 10 to 15 minutes. Squeeze out the liquid. Heat a pan with a little bit of oil. Add the zucchini and 1/2 teaspoon minced garlic. Sauté for 2 - 3 minutes over medium high heat. Stir in 1 teaspoon sesame oil.
3
Blanch the baby kale briefly in salted boiling water. Drain quickly, and shock in cold water. Drain again, and squeeze out the water. Toss with 1/2 teaspoon garlic, 1/2 teaspoon sesame oil, and salt and pepper to taste.
4
Cut the carrots into match sticks. Heat the pan again with a little bit of oil. Sauté the carrots for 1 - 2 minutes over medium high heat until slightly softened. Sprinkle with salt and pepper to taste.
5
Remove the stems off the mushrooms and cut into 1/4-inch thin slices. Sauté in the lightly oiled pan for 2 - 3 minutes over medium high heat.
6
Cut the tofu into about 3/4-inch cubes, and lightly sprinkle with salt. Heat the pan with a tablespoon of oil, and pan-fry the tofu until all sides are lightly golden.
7
Place a serving of rice in a bowl. Nicely arrange a small amount of each prepared vegetable over the rice and top with a few tofu pieces. Drizzle a little sesame oil over. Serve with the red pepper paste sauce.