Family friendly Main Asian

Tofu bibimbap (Korean mixed rice)

Name: Tofu bibimbap (Korean mixed rice) recipe
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 4
Cuisine: /asian
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; Chilli sauce & coriander leaves, to serve

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06m

14m

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by Warren Mendes

delicious. team

Oct 03, 2015

This smart recipe goes from kitchen to table in just 20 minutes.

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
Chilli sauce & coriander leaves, to serve

Method

1.

Cook the rice according to the packet instructions.
2.

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.
3.

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.
4.

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.