Tofu Bibimbap

Ingredients:

4 servings cooked short grain rice

A:

300g tofu

1/8 tsp salt

1 tbsp cooking oil

B:

200g fresh shiitake mushroom

Marinade:

1 tbsp chopped garlic

1 tbsp honey

1 tbsp light soy sauce

¼ tsp ground black pepper

1 tbsp extra virgin sesame oil

1 tsp toasted white sesame seed

C:

338g zucchini

½ tsp salt

½ tsp chopped garlic

1 tsp extra virgin sesame oil

D:

200g spinach

¾ tsp salt (divided)

½ tsp chopped garlic

1 tsp extra virgin sesame oil

E:

200g carrot

1 tsp cooking oil

1 tsp extra virgin sesame oil

½ tsp salt

¼ tsp ground white pepper

Gochujang Sauce: (mixed well)

2 tbsp gochujang (Korean hot pepper paste)

2 tbsp apple cider vinegar

Garnishing:

2 tsp toasted white sesame seed

Preparation Instructions:

  1. Cut tofu into 1/2-inch pieces. Sprinkle with salt. Heat up 1 tbsp of cooking oil in a non-stick skillet. Pan-fry the tofu until lightly golden. Remove and set aside.
  2. Discard the stem of the fresh shiitake mushroom. Slice the caps into ¼-inch slices. Marinate the shiitake mushroom with marinade ingredients and set aside for 15 minutes. Heat up a non-stick skillet, saute the marinated shiitake mushroom until turn soft. Remove and set aside.
  3. Cut zucchini into match sticks. Mix the zucchini with ½ tsp of salt and set aside for 15 minutes. Squeeze out the liquid. Heat up a non-stick skillet with 1 tsp of extra virgin sesame oil, add the zucchini and chopped garlic. Lightly sautéed. Season with salt. Remove and set aside.
  4. Trim off the roots from the spinach. Wash thoroughly until there is no sand in the water. Blanch the spinach in salted boiling water until wilted. Quickly remove the spinach from the pot and shock in cold water to stop the cooking. Drain and gently squeeze out excess water. Cut into 3-inch lengths. Season with ¼ tsp of salt, ½ tsp of chopped garlic and 1 tsp of extra virgin sesame oil. Set aside.
  5. Cut carrot into match sticks. Heat up a non-stick skillet with 1 tsp of cooking oil and 1 tsp of extra virgin sesame oil. Saute the carrot until turn soft. Season with salt and ground white pepper. Remove and set aside.
  6. To serve: Place a serving of cooked short grain rice in a serving bowl. Neatly arrange small amount of each prepared vegetable over the rice and top with a few pieces of fried tofu. Drizzle with gochujang sauce and garnish with toasted white sesame seeds.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s