Tofu Bibimbap - Korean 'Mixed Rice'
Cook the rice according to the packet instructions.
- Cook40 min
- Total40 min
- Serves4
- LevelIntermediate
Ingredients
- 2 cups (400g) medium-grain rice
- 2 garlic cloves, crushed
- 1 1/2 tbs grated ginger
- 1 red capsicum, sliced
- 2 carrots, grated
- 2 zucchinis, grated
- 200g shiitake mushrooms, sliced
- 200g baby spinach
- 1/3 cup (80ml) soy sauce
- 1/2 cup (125ml) sunflower oil
- 300g firm tofu, drained, sliced
- 125g bean sprouts
- 2 tsp black sesame seeds
- to serve Chilli sauce
- to serve Coriander leaves
Method
- Cook the rice according to the packet instructions.
- Meanwhile, preheat a wok over high heat. Divide garlic and ginger among the bowls of capsicum, carrot and zucchini, mushroom and spinach, and season. Divide the soy sauce between the mushroom and spinach.
- Add 1 tbs oil to the wok and stir-fry tofu for 3 minutes or until golden. In separate batches and adding 1 tbs oil at a time, stir-fry the capsicum, carrot, zucchini and mushroom for 1-2 minutes and the spinach for 30 seconds.
- Divide rice among 4 serving bowls, top with tofu and vegetables, then scatter with bean sprouts and sesame seeds. Serve with chilli sauce and any cooking juices, and garnish with coriander leaves.
