Korean Tofu Bibimbap
Bibimbap is fun to say, so that's a great start. The Korean word translates into mixed rice with meat and assorted vegetables. This version uses tofu but you can replace with meat or just use vegetables. In fact, there are endless variations of this dish and you can substitute almost any vegetable for another, depending on what 's available in the fridge. You can also experiment with more complex sauces. This is a basic version that my son created and is easy to make (although time consuming); it was inspired by a mouth-watering trip to a Korean restaurant in Austin many years ago where we first discovered the dish. I've included links to Youtube videos so your kids can learn about different styles of chopping veggies.
Ingredients
- 1 lb carrots
- 2 lbs button mushrooms
- 1 zucchini
- 1 bunch bok choy
- 1 lb bean sprouts
- 1 cucumber
- 5 green onions
- 4 cloves garlic
- Sweet chili sauce
- 2 packs tofu (I like Wildwood organic with sprouted soybeans.)
- 3 tablespoons sesame oil
- Honey to taste
- Siracha (optional)
- 2 cups Long-grain white rice (Jasmine or Basmati)
- 4 eggs
- 1/2 lb frozen peas
- 1/4 cup soy sauce or coconut aminos
- 2 tablespoons sesame oil
Instructions
- 1
Rinse all. Remove wilted or damaged tops or slimy skin on onions.
- 2
Julienne carrots and zucchini (cut into 2" matchstick strips).
- 3
Slice mushrooms thinly.
- 4
Slice cucumbers into rounds, then in half (half-moon).
- 5
Dice green onions into small pieces.
- 6
Mince or crush garlic.
- 7
Heat up medium size pan.
- 8
Add 1 tablespoon sesame oil.
- 9
Sauté each vegetable one at a time for 3-5 minutes until soft.
- 10
Remove and place in separate piles on oven-safe dish.
- 11
Add a teaspoon oil in between each.
- 12
Place oven-safe plate in toaster oven at 170˚ to keep warm or leave on counter and put back in oven 5 minutes before tofu is ready.
- 13
Chop into 1" x 2" rectangles.
- 14
Place in casserole dish.
- 15
Mix in sweet chili sauce.
- 16
Add honey and siracha to taste.
- 17
Bake in oven at 350˚ for 15 minutes.
- 18
Rinse rice in strainer until water comes out clear.
- 19
Boil 2 cups water in pot.
- 20
Add rice and simmer for 20 minutes. Here's a simple stovetop rice video and here's one for a pressure cooker like an instapot.
- 21
Crack eggs into a bowl and whisk them, add pinch of salt.
- 22
Put wok (or saucepan) on high heat for 2 minutes.
- 23
Add one tablespoon avocado oil.
- 24
Pour egg into pan, continuously scrambling.
- 25
While still moist add 2 more tablespoons oil.
- 26
Toss in rice and stir into egg.
- 27
Season with 2 tablespoon soy sauce and pinch of salt.
- 28
Turn off heat, add green onion, mix in.
Cook it from the original
This recipe comes from goodfoodfighter.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on goodfoodfighter.com