Delicious Korean Bibimbap with Tofu
Ingredients:
- 1 cup cooked rice (white or brown)
- 1 block firm tofu, pressed and cubed
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 cup spinach, blanched
- 1 cup carrots, julienned
- 1 cup cucumber, julienned
- 1 cup shiitake mushrooms, sliced
- 2 eggs (optional, for frying)
- 1 tablespoon gochujang (Korean red pepper paste)
- Sesame seeds, for garnish
- Green onions, sliced, for garnish
Instructions:
- Prepare the Tofu: In a skillet, heat sesame oil over medium heat. Add cubed tofu and cook until golden brown on all sides, about 8-10 minutes. Drizzle with soy sauce and cook for an additional 1-2 minutes. Remove from heat and set aside.
- Sauté Vegetables: In the same skillet, add a little more sesame oil if needed. Sauté the carrots and mushrooms until tender, about 5-7 minutes. Remove and set aside.
- Assemble the Bibimbap: In a bowl, place a serving of cooked rice as the base. Arrange the sautéed vegetables (carrots, mushrooms), blanched spinach, and cucumber on top of the rice. Add the cooked tofu in the center.
- Fry the Eggs (Optional): If using, fry the eggs in the same skillet to your desired doneness (sunny side up works well).
- Serve: Top the bibimbap with a fried egg (if using) and a dollop of gochujang. Sprinkle with sesame seeds and sliced green onions.
- Mix and Enjoy: Just before eating, mix everything together in the bowl to combine the flavors. Enjoy warm!
This Korean Bibimbap with Tofu is a colorful, nutritious dish that’s perfect for a satisfying meal!