Tofu Bibimbap! Korean bowl heaven

Bibimbap is a heavenly dish that originates from Korea. [“The term “bibim” means mixing various ingredients, while the “bap” noun refers to rice. Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) or kimchi (traditional fermented vegetables) and gochujang (chili pepper paste), soy sauce, or doenjang (a fermented soybean paste). A raw or fried egg and sliced meat (usually beef) are common additions. The hot dish is stirred together thoroughly just before eating.” – Wikipedia] My version is vegetarian, with sesame oil seared tofu, and loads of delicious vegetables. Drizzled with a sweet ‘n’ spicy sauce made from honey, soy sauce and sriracha! To create this bowl you need to follow a few steps, but the outcome is definitely worth the prep! Check out the recipe below

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Recipe for Tofu Bibimbap:

Ingredients:

For rice:
– ½ cup brown rice
– ½ tbsp canola oil
– 1 cup water
– dash of salt
For cucumbers:
– ¼ English cucumber, sliced very thinly
– 2 tbsp rice vinegar
– ½ cup cold water
– pinch of salt
For radishes:
– 5 radishes, thinly sliced
– cold water
For sautéed mushrooms:
– big handful of oyster or shiitake mushrooms
– 1 tbsp sesame oil
– pinch of salt
For carrots:
– 1 large carrot, peeled and julienned
– ½ cup water
For seared tofu:
– 1 pack firm tofu, in thick slices
– 1 tbsp sesame oil
– pinch of salt
For bean sprouts:
– 1 ½ cups fresh bean sprouts
For sauce:
– ¼ cup soy sauce
– 2 tbsp honey
– 1 tbsp sriracha
Additional toppings:
– 1 egg, fried sunny side up
– green onions, sliced diagonally
– sesame seeds

Directions:
1. Brine cucumbers: Place sliced cucumbers in bowl, add rice vinegar, cold water and salt. Let soak together, set aside.
2. Place radishes in small bowl, cover with enough cold water and set aside.
3. Sautee mushrooms: Heat up sesame oil in frying pan over medium-high heat, add mushrooms and sautee until they are a nice golden color. Lower heat, add salt and continue cooking slightly. Place sautéed mushrooms in a small bowl and set aside.
4. For carrots: In the same pan, turn heat to medium-high and add carrots. Cook slightly then add the water. Let the carrots boil and cook until the water evaporates. Set aside in small bowl.
5. For rice: Place the rice in a sieve and rinse with cold water. Heat up the oil in a small pot. Add the rice and stir slightly to coat with oil. Pour water, add some salt and let it boil. Once it boils, lower heat, place lid on pot and let simmer until rice is cooked.
6. For seared tofu: Heat up the sesame oil in the same frying pan over medium-high heat. Add the tofu slices carefully, and let them sear from one side, then flip them over and let them sear from the other side. Sprinkle the tops with salt and set them aside.
7. For the bean sprouts: Boil some water in a small pot, add the bean sprouts and let them boil until slightly cooked. Not for too long so they aren’t too mushy!
8. For the sauce: Place all the ingredients in a small microwave safe bowl. Place in the microwave for 30-45 seconds and whisk together.
9. Now it’s time to assemble the plate! Place some rice on the bottom of your bowl, top with all of the prepared vegetables and tofu, place the fried egg in the middle. Sprinkle the top with sesame seeds, green onions, and lastly, drizzle some sauce.
10. Break the yolk and dig in!

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