½ cup instant brown rice
½ cup water
1 Tbsp canola oil
1 (7oz) block firm tofu, pressed (optional) & crumbled into bit-sized chunks
2 green onions, chopped into 1-inch pieces, then halved lengthwise, separate white & green parts
1 medium zucchini, match-sticked
1 medium carrot, peeled, peel into long ribbons & cut into 1” pieces
1-2 tsp oil or butter (optional)
1 egg (optional)
¼ cup soy sauce
½ tsp ground ginger
½ tsp brown sugar or sugar
2 tsp rice vinegar or white vinegar
1 tsp sesame seed oil
¼ tsp red pepper flakes
¼ nori sheet, match-sticked
½ teaspoon sesame seeds
Green onions (green parts), finely chopped
In a medium pot add rice and water, bring to a boil then reduce heat to low. Cover and cook for 7-8 minutes. Take off heat and set aside for later.
Wrap tofu in paper towel or clean kitchen towel, place a heavy plate on top and let it sit for 5 minutes. While waiting for tofu, cut all vegetables as instructed.
Mix all sauce ingredients in a small bowl.
Heat 1 Tbsp oil in a large skillet over medium high heat. Add tofu and half of the sauce. Cook until all liquid is gone, and tofu is browned, stirring occasionally –about 8-10 minutes. Move tofu to one side of the skillet.
On the empty side of the skillet, drizzle oil and add prepared zucchini, sauté for 3-4 minutes. Add the rest of the sauce, carrot, and green onion. Sauté for another 1-2 minutes. Take off heat.
Serve tofu and vegetables over rice with garnishes if desired.
Optional: Heat a skillet on medium high heat and melt butter. Crack egg into skillet and cook for 1-2 minutes. Carefully flip egg and cook for 1-2 minute. Serve on top of tofu bibimbap.