Ingredients with Measurements:
- 1 block of firm tofu, drained and pressed
- 2 cups cooked rice
- 1 cup sliced shiitake mushrooms
- 1 cup sliced carrots
- 1 cup sliced zucchini
- 1 cup bean sprouts
- 1 cup spinach
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
- Mixing bowl
Step-by-step instructions:
1. Preheat a large skillet or wok over medium-high heat. Add vegetable oil and swirl to coat the pan.
2. Add sliced shiitake mushrooms, carrots, and zucchini to the pan. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
3. Add minced garlic and bean sprouts to the pan. Stir-fry for another 1-2 minutes until the garlic is fragrant and the bean sprouts are slightly wilted.
4. Add spinach to the pan and stir-fry for 1-2 minutes until it is wilted. Remove the vegetables from the pan and set aside.
5. In the same pan, add the drained and pressed tofu. Cook for 3-4 minutes on each side until it is golden brown and crispy. Remove the tofu from the pan and set aside.
6. In a mixing bowl, combine soy sauce, sesame oil, gochujang, and sugar. Stir until the sugar is dissolved.
7. Add the cooked rice to the pan and stir-fry for 1-2 minutes until it is heated through.
8. Add the cooked vegetables and tofu to the pan with the rice. Pour the sauce over the top and stir to combine.
9. Season with salt and pepper to taste.
10. Serve the tofu bibimbap hot with additional gochujang on the side.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Total fat: 12g
Saturated fat: 2g
Cholesterol: 0mg
Sodium: 600mg
Total carbohydrates: 48g
Dietary fiber: 5g
Total sugars: 8g
Protein: 14g
Substitutions for ingredients:
- Shiitake mushrooms can be substituted with any other type of mushroom.
- Carrots and zucchini can be substituted with any other type of vegetable.
- Gochujang can be substituted with sriracha or any other chili paste.
Variations:
- Add a fried egg on top of the bibimbap for extra protein.
- Use quinoa instead of rice for a healthier option.
- Add sliced avocado or cucumber for extra freshness.
Tips and tricks:
- Pressing the tofu before cooking will help it become crispy.
- Use a non-stick pan to prevent the tofu from sticking to the pan.
- Make sure to stir-fry the vegetables quickly to retain their crunchiness.
Storage instructions:
Store any leftover tofu bibimbap in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tofu bibimbap in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the tofu bibimbap in a large bowl with the vegetables and tofu arranged on top of the rice.
Garnishes:
Garnish the tofu bibimbap with sliced green onions, sesame seeds, and additional gochujang.
Pairings:
Pair the tofu bibimbap with a side of kimchi or pickled vegetables.
Suggested side dishes:
Serve the tofu bibimbap with a side of miso soup or a small salad.
Troubleshooting advice:
- If the tofu is sticking to the pan, add more oil to the pan before cooking.
- If the vegetables are too soft, reduce the cooking time.
Food safety advice:
Make sure to cook the tofu and vegetables to a safe temperature of 165°F.
Food history:
Bibimbap is a Korean dish that translates to "mixed rice". It is typically made with rice, vegetables, and meat or tofu, and is often served with a spicy sauce.
Flavor profiles:
The tofu bibimbap is savory, slightly sweet, and spicy.
Serving suggestions:
Serve the tofu bibimbap as a main dish for lunch or dinner.
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Region: Korean