Tofu Bibimbap Bowls

A colorful and nutritious Korean-inspired lunch bowl with tofu, rice, and assorted vegetables.

Ingredients

• 1.5 cups Rice
• 1 block (300g) Extra Firm Tofu
• 3 Green Onions
• 1 bunch Bunched Radish
• 1 cup Bean Sprouts
• 1 Green Peppers
• 3 tbsp Soy Sauce (low sodium)
• 1 tsp Cholula Hot Sauce
• 1 tbsp Sesame Oil
• 2 cloves Garlic
• 1 tbsp Gochujang (Korean Chili Paste)
• 1 tsp Rice Vinegar
• 1/2 tsp Sugar

Instructions

1. Cook rice according to package directions. Fluff with a fork and keep warm.
2. Press tofu to remove excess water, then dice into small cubes. Marinate with 1 tbsp soy sauce and a drizzle of sesame oil for 10 minutes.
3. Stir-fry tofu in sesame oil over medium-high heat until golden brown and slightly crispy. Set aside.
4. Slice green onions, radish, and green pepper into thin strips. Lightly sauté green pepper for added flavour
5. Blanch bean sprouts for 1 minute in boiling water, then drain and rinse with cold water.
6. Prepare the sauce by mixing remaining soy sauce, Cholula hot sauce, sesame oil, minced garlic, gochujang, rice vinegar, and sugar.
7. Assemble bowls with rice at the bottom, followed by tofu and arranged vegetables.
8. Drizzle generously with the sauce and serve immediately. Top with a sprinkle of sesame seeds, if available.

Cuisine: Korean

Suitability: vegetarian

Prep Time: 20 mins

Cook Time: 25 mins

Serving Size: 3

Meal Type: lunch