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Bibimbap-style rice bowl
Bibimbap-style rice bowl
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Indulge in a savory Asian vegetarian dish featuring black rice, tofu, and egg.
Ingredients:
  • 200.00 gm black rice
  • 300g firm tofu, cut into 1cm thick slices
  • 3cm piece fresh ginger, finely grated
  • 1 garlic clove, finely chopped
  • 42.00 gm soy sauce
  • 12.00 gm sesame seeds
  • 200g green beans, trimmed, halved
  • 100g fresh shiitake mushrooms, sliced
  • 1 large carrot, cut into thin matchsticks
  • 36.80 gm vegetable oil
  • 4 eggs
  • 40.00 ml white wine vinegar
  • 3 tsp sambal oelek or hot chilli sauce
  • Pinch of caster sugar
  • 1/2 tsp sesame oil
  • 100g red cabbage, finely shredded
  • 2 green onions, thinly sliced diagonally
Instructions:
  • To begin, thoroughly wash the rice under cold running water. Then, cook the rice according to the instructions on the package and keep it warm until ready to serve.
  • Place the tofu in a bowl and generously coat it with a flavorful mixture of ginger, garlic, and soy sauce. Let it marinate for 10 minutes to absorb all the delicious flavors.
  • Spread sesame seeds on a plate. Place tofu on a separate plate, keeping the soy mixture aside. Press one side of tofu slices into sesame seeds to coat them, then place them back on the plate.
  • Preheat a large non-stick frying pan over high heat. Sear beans for 3 to 4 minutes until vibrant green and slightly charred, then transfer to a plate. Saute mushrooms for 2 minutes until golden and tender, then transfer to a bowl. Quickly caramelize carrots in the pan for 1 minute and transfer to the same bowl. Cover to maintain warmth.
  • In a pan, heat 2 teaspoons of oil. Place the tofu in the pan with the sesame seeds facing down. Cook for 2 minutes until seeds are golden. Then, flip the tofu and cook for another 2 to 3 minutes until heated through.
  • In a large frying pan over medium-high heat, heat the remaining oil. Crack the eggs into the pan and cook for 3 to 4 minutes until the bottom is browned and the egg white is just set. Remove from heat.
  • Combine vinegar, sambal oelek, sugar, sesame oil, and 2 teaspoons of water in a small jug. Divide rice, beans, mushrooms, carrots, tofu, cabbage, and onion among serving bowls. Season with pepper, top with a fried egg, and drizzle with the vinegar sauce. Serve with reserved soy mixture.

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