Tofu Bibimbap
User Reviews
5
-
Servings
4
-
Course
Main Course, Others
Tofu Bibimbap
Description
The Tofu Bibimbap includes medium-diced vegetables such as zucchini, kale, carrots, and mushrooms, each cooked or blanched to preserve their individual textures and flavors. The tofu is pan-fried with garlic and sesame oil to contribute a nutty aroma and tender bite. The rice is cooked slightly drier than usual to provide a better base for the mixed ingredients. The final touch is a gochujang and apple cider sauce that brings a mild heat and balanced sweetness. This preparation highlights the freshness and variety of the components while allowing the sauce to unify the dish.
Typically assembled by placing the rice at the bottom and layering the seasoned vegetables and tofu on top, the dish is served with the sauce mixed in to taste. It functions well as a wholesome lunch or dinner option that captures a range of textures from tender kale to slightly crisp sautéed zucchini. The presence of garlic and sesame oil throughout adds depth without overpowering the natural flavors.
If desired, additional vegetables such as cucumber can be incorporated by referring to alternate bibimbap variations. The ingredients and method focus on a balanced and approachable vegetable-forward bowl.
Ingredients
- 4 cooked rice by servings
- 1 zucchini medium
- 5 ounces kale or spinach or watercress, baby
- 2 carrot or 1 orange bell pepper, medium
- 10 mushroom crimini, white, or shiitake, caps
- 8 ounces tofu
- 1 teaspoon garlic minced
- sesame oil
- neutral cooking oil generic cooking oil
Gochujang sauce (or see bibimbap sauce here: https://www.koreanbapsang.com/bibimbap/
- 2 tablespoons gochujang
- 2 tablespoons apple cider or 1 tablespoon Korean plum extract, maesilcheong and 1 tablespoon water
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- Add fresh cucumber or other vegetables to vary the mix as preferred following alternate bibimbap recipes.
User Reviews
Overall Rating
5
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