Tofu Bibimbap

SERVES: 2

INGREDIENTS

• 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)

Sauce Ingredients

• 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
  

Garnish

• ¼ nori sheet, match-sticked

• ½ teaspoon sesame seeds

• Green onions (green parts), finely chopped

DIRECTIONS

1. 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.

2. 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.

3. Mix all sauce ingredients in a small bowl.

4. 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.

5. 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.

6. Serve tofu and vegetables over rice with garnishes if desired.

7. 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.

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