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Tofu bibimbap - Korean 'mixed rice'
Tofu bibimbap - Korean 'mixed rice'
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Prep Time:
6 minutes
Cook Time:
14 minutes
Total Time:
20 minutes
Quick and easy recipe ready in 20 minutes.
Ingredients:
  • 400g rice
  • 2 garlic cloves, crushed
  • 30.00 ml grated ginger
  • 1 red capsicum, sliced
  • 2 carrots, grated
  • 2 zucchinis, grated
  • 200g shiitake mushrooms, sliced
  • 200g baby spinach
  • 80ml soy sauce
  • 125ml sunflower oil
  • 300g firm tofu, drained, sliced
  • 125g bean sprouts
  • 6.00 gm black sesame seeds (see note)
  • Chilli sauce, to serve
  • Coriander leaves, to serve
Instructions:
  • Prepare the rice following the directions on the package.
  • Preheat a wok over high heat. Distribute the garlic and ginger evenly among the bowls of capsicum, carrot, zucchini, mushroom, and spinach. Season all the bowls with salt and pepper. Pour soy sauce into the bowl with the mushroom and spinach.
  • Heat a tablespoon of oil in the wok and stir-fry tofu until golden, about 3 minutes. In separate batches, stir-fry capsicum, carrot, zucchini, and mushroom for 1-2 minutes each, adding a tablespoon of oil for each batch. Lastly, stir-fry spinach for 30 seconds.
  • Portion the rice into 4 serving bowls, layer with tofu and vegetables, sprinkle with bean sprouts and sesame seeds, serve alongside chili sauce and cooking juices, and garnish with fresh coriander leaves.

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