Bibimbap with Baked Tofu and Veggies

1 Comment

Bibimbap with Baked Tofu and Veggies

Bibimbap is a Korean mixed rice dish made with rice and a variety of add-ins, such as sautéed and pickled veggies, kimchi, tofu, sliced meat or a fried egg.

I have fond memories of going out for Korean food with my dad as a child growing up in Los Angeles. Bibimbap was my first foray into this delicious world.

Our version of Bibimbap is inspired by tradition -- a simple and easy way to bring these flavors to your table.

Our Korean BBQ blend, with its savory combination of garlic, ginger, sesame, chile flakes, sugar, citrus and much more, makes a delicious base for a marinade for baked or stir-fried tofu. 

Our kids are big fans of these bowls, maybe in part because the ingredients come in colorful little piles.

Serves 4

Ingredients:

15.5 oz extra firm tofu
3 tablespoons Korean BBQ
1 1/2 tablespoons soy sauce
1 1/2 tablespoons rice vinegar
1 large carrot, shredded
2 Persian cucumbers, diced
2 teaspoons canola oil
12 shiitake mushrooms, stems removed and sliced
sea salt
3-4 eggs
Shichimi Togarashi or Nori for sprinkling
Sriracha or other hot sauce, if desired
Kimchi, if desired

Soy-Sesame dressing:

2 tablespoons soy sauce
1 tablespoon + 1 teaspoon sesame oil
2 tablespoons rice vinegar
2 tablespoons olive oil
2 teaspoons sugar (optional)

Drain tofu and pat dry with paper towels to soak up excess water. Slice into ½ inch thick slices. Pour marinade over the tofu and refrigerate in a ziploc bag or a covered dish. Marinate 1-2 hours.

Heat oven to 400. Line a baking sheet with parchment paper. Spread the marinated tofu slices on the baking sheet in a single layer. Bake for 20-25 minutes, flipping the tofu slices once halfway through baking. Tofu slices should be somewhat crispy.

Meanwhile, make the soy sesame dressing: whisk together soy sauce, sesame oil, rice vinegar, olive oil and sugar if using.

Toss the shredded carrots and the cucumber in separate bowls in the soy-sesame dressing and let sit.

Heat a sauté pan to medium-high heat. Add canola oil, then add shiitake mushrooms. Sprinkle with salt. Stir-fry for 1-2 minutes. Set aside.

To assemble, scoop a mound of rice or other grains into a big bowl. Top with little piles of baked tofu, cucumber, carrots, mushrooms, and kimchi. Sprinkle with Shichimi Togarashi or Nori. Serve hot with a side of Sriracha or other hot sauce.




1 Response

Mary sanyal
Mary sanyal

January 13, 2019

Got to you via Chopped and Lee Davidson

Leave a comment


Also in Recipes

Soba Noodle Salad with Ume Shiso Furikake
Soba Noodle Salad with Ume Shiso Furikake

This soba noodle salad recipe is one of those simple weeknight dishes that can be made with whatever veggies strike your fancy -- or can be found in your fridge. 

Continue Reading

Mushroom Potato Tacos with Hot and Smoky Adobo
Mushroom Potato Tacos with Hot and Smoky Adobo

Mushrooms make a delicious filling for plant-based Mexican food, from tacos to quesadillas or enchiladas. In Mexico, you'll find mushrooms tucked into smoky, spicy mole sauces, piled on top of tiny corn tortillas for a quick roadside snack or layered onto a torta for a sandwich.

Continue Reading

Spring Pea and Ricotta Bruschetta with Fines Herbes
Spring Pea and Ricotta Bruschetta with Fines Herbes

Traditionally comprised of parsley, chives, tarragon, and chervil, Fines Herbes (pronounced feen airb) is the blend your spring produce has been waiting for.

Continue Reading