Korean-Style Tofu Bibimbap

Ingredients

• 1 cup medium-grain white rice, rinsed and drained
• 2 cups water
• 1/2 cup firm tofu, cut into small cubes
• 2 tablespoons Gochujang
• 1 tablespoon soy sauce
• 1 tablespoon toasted sesame oil
• 1 small zucchini, sliced into thin rounds
• 1 small carrot, peeled and grated
• 1/4 cup chopped green onions, for garnish
• 1/4 cup toasted sesame seeds, for garnish
• 2 tablespoons pickled ginger, thinly sliced
• 1 teaspoon grated fresh ginger

Method

1. 1In a medium saucepan, combine the rice and water, then bring to a boil over high heat before reducing the heat to low, covering, and simmering for 15-20 minutes, or until the water is absorbed and the rice is tender.
2. 2While the rice cooks, heat 1 tablespoon of sesame oil in a large skillet over medium-high heat, then add the tofu and cook, stirring occasionally, until golden brown on all sides and crispy, about 5-7 minutes.
3. 3In a small bowl, whisk together the Gochujang, soy sauce, and 1 tablespoon of water, then set the sauce aside.
4. 4Add the zucchini and carrot to the skillet with the tofu, cooking for an additional 2-3 minutes, or until the vegetables are tender but still crisp.
5. 5To assemble the bibimbap, divide the cooked rice between four bowls, then top each bowl with a portion of the tofu and vegetable mixture, a spoonful of the Gochujang sauce, and a sprinkle of green onions and sesame seeds.
6. 6Drizzle the remaining 1 tablespoon of sesame oil over the top of each bowl, then garnish with pickled ginger and grated fresh ginger.
7. 7Serve the bibimbap immediately, allowing each diner to mix the ingredients together to their liking.

Nutrition per serving