Vegan Tofu Bibimbap

Servings

4

Total time

45 min

Prep

20 min

Cook

25 min

Difficulty

hard

Ingredients

• 1.5 Cup white rice - 1 1/2 cups (300 g), 300 g listed as metric weight equivalent.
• 2.25 Cup 2 1/4 cups water, Used to cook the rice.
• 14 Ounce extra-firm tofu - 14 ounces (397 g), 397 g listed as metric weight equivalent.
• 8 Ounce cremini mushrooms - 8 ounces (225 g), 225 g listed as metric weight equivalent.
• 2 Count carrots - 2 medium (200 g), 200 g listed as metric weight equivalent for the carrots.
• 5 Ounce baby spinach - 5 ounces (140 g), 140 g listed as metric weight equivalent.
• 1 Count cucumber - 1 medium (250 g), 250 g listed as metric weight equivalent.
• 3 Count green onions - 3 stalks (45 g), 45 g listed as metric weight equivalent for the bunch of stalks.
• 2 Count garlic - 2 cloves (10 g), 10 g listed as metric weight equivalent for the cloves.
• 0.25 Cup soy sauce - 1/4 cup (60 ml), 60 ml listed as metric volume equivalent.
• 3 Tablespoon sesame oil - 3 tablespoons (45 ml), divided, 45 ml listed as metric volume equivalent; divided among sauce, tofu searing, and spinach cooking.
• 1 Tablespoon sesame seeds - 1 tablespoon (9 g), 9 g listed as metric weight equivalent.
• 2 Tablespoon chili garlic sauce - 2 tablespoons (30 g), 30 g listed as metric weight equivalent.

Instructions

1. Prep rice, tofu, and vegetables

   1. *Rinse the white rice* until the water runs mostly clear. *Press the tofu* with a clean towel for 10 minutes, then cube it; *slice the mushrooms*, *julienne the carrots*, *slice the cucumber and green onions*, and *mince the garlic*.

2. Cook the rice

   2. *Cook the rice* with 2 1/4 cups water in a covered saucepan: bring to a boil, reduce to low, cook for *15 minutes*, then rest off heat for *10 minutes* before fluffing.

3. Make the sauce

   3. *Stir together the sauce* in a small bowl: soy sauce, chili garlic sauce, minced garlic, and *1 tablespoon sesame oil*. *Set aside* for seasoning and serving.

4. Sear the tofu

   4. *Sear the tofu* in a skillet with *1 tablespoon sesame oil* over medium-high heat for 6 to 8 minutes, turning until *golden on several sides*. Add 2 tablespoons sauce and cook for *30 seconds*, then transfer to a plate.

5. Cook mushrooms and carrots

   5. *Sauté the mushrooms* in the same skillet for 3 to 4 minutes until *browned and tender*; add 1 tablespoon sauce, then transfer to a plate. *Sauté the carrots* for 2 to 3 minutes until *tender-crisp*.

6. Wilt the spinach

   6. Add the remaining *1 tablespoon sesame oil* and the baby spinach to the skillet. *Wilt the spinach* for 1 to 2 minutes, adding 1 tablespoon sauce and cooking until *bright green*.

7. Assemble and serve

   7. *Assemble bibimbap bowls* with rice on the bottom and separate piles of tofu, mushrooms, carrots, spinach, and cucumber on top. Finish with *remaining sauce*, green onions, and sesame seeds, then *mix just before eating*.