Tofu Bibimbap
A Korean inspired veggie packed rice bowl with baked tofu and umami packed sauce. Hot tip: add a fried egg on top for extra protein and yolky goodness.
Cook Rice
01
| 1 cup | short grain white rice |
| 1.33 cup | water |
| 2 cup | baby spinach |
Roughly chop spinach.
Bring water and rice to a boil over medium heat. Once boiling, stir in spinach, cover with a lid, reduce heat to low and let cook 25 minutes, or until rice is fully cooked.
Make Sauce
02
| 2 Tbsp. | tamari or soy sauce |
| 2 Tbsp. | water |
| 2 Tbsp. | maple syrup |
| 1 Tbsp. | miso paste |
| 1 Tbsp. | rice vinegar |
| 4 tsp. | sesame oil |
| 1 tsp. | chili paste ex. sambal oelek or sriracha |
| 0.75 tsp. | garlic powder |
| 0.5 tsp. | paprika |
Whisk ingredients together until well combined.
Marinate Tofu
03
| 1 block | firm tofu |
| 2 tsp. | cornstarch |
Heat oven to 400F. Cut tofu into 1/2” cubes. Whisk 2 tablespoons of sauce and 2 teaspoons cornstarch together. Gently toss with tofu until well coated. Let marinate for at least 10 minutes.
Bake Tofu
04
Spread tofu cubes evenly on parchment lined baking tray. Bake 10 minutes, flip tofu and bake another 10 minutes .
Prepare Vegetables
05
| 1 large | carrot |
| 0.5 large | cucumber |
| 2 | green onion |
| 0.25 cup | kimchi |
| 2 | egg optional |
Grate carrot. Thinly slice cucumber. Thinly slice green onion Finely chop kimchi (pulse in food processor if you have one) - optional. Fry egg - optional.
Serve
06
| sesame seeds optional |
Place rice in bowls and top with tofu, carrots, cucumbers, green onion, kimchi, (fried egg), sesame seeds and a few spoonfuls of sauce.