Tofu Bibimbap

Ingredients

• Brown rice

  Medium-grain, cooked

  6 cup or 1.17kg

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• New zealand spinach

  Raw

  10 oz or 284g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Mushrooms

  Shiitake, raw

  20 mushroom or 380g

• Tofu

  Raw, firm, prepared with calcium sulfate

  16 oz or 454g

• Garlic

  Raw

  2 tsp or 6g

• Sesame oil

  Salad or cooking

  3 tsp or 14g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Gochujang Hot Sauce

  Bibigo

  56g

• Apple Cider

  Cider Mill

  2 fl oz or 25g

Directions

1. Cook the rice in a rice cooker or following package directions, using a little less water than called for. Rice for bibimbap should be slightly drier than usual for best results.
2. Cut the zucchini into match sticks. Sprinkle with 1/2 teaspoon of salt, and let sit for 10 to 15 minutes. Squeeze out the liquid. Heat a pan with a little bit of olive oil. Add the zucchini and 1/2 of the minced garlic. Saute for 2 - 3 minutes over medium high heat. Stir in 1 teaspoon sesame oil.
3. Blanch the baby kale/spinach briefly in salted boiling water. Drain quickly, and shock in cold water. Drain again, and squeeze out the water. Toss with 1/2 teaspoon garlic, 1/2 teaspoon sesame oil, and salt and pepper to taste.
4. Cut the carrots into match sticks. Heat the pan again with a little bit of oil. Saute the carrots for 1 - 2 minutes over medium high heat until slightly softened. Sprinkle with salt and pepper to taste.
5. Remove the stems off the mushrooms and cut into 1/4-inch thin slices. Saute in the lightly oiled pan for 2 - 3 minutes over medium high heat.
6. Cut the tofu into about 3/4-inch cubes, and lightly sprinkle with salt. Heat the pan with a tablespoon of oil, and pan-fry the tofu until all sides are lightly golden.
7. While tofu cooks, prepare bibimbap sauce by combining apple cider (or 2 tbsp sugar and 6 tbsp water per 2 fl oz apple cider) with gochujang sauce
8. Place a serving of rice in a bowl. Nicely arrange a small amount of each prepared vegetable over the rice and top with a few tofu pieces. Drizzle a little sesame oil over.
9. Recipe by: Hyosun (source: https://www.koreanbapsang.com/tofu-bibimbap/)