Spicy Tofu Bibimbap
with mushrooms and pickled carrot
One of the most popular dishes in Korean cuisine, bibimbap is a rice bowl dish. The word bibim means to mix while bap is rice. It's a dish that lends itself well to customisations, and this delicious veggie version features pickled carrot and crispy fried tofu.
Tags:
Vegan
•Calorie Smart
•Extra spicy
•Veggie
•Climate Conscious
Allergens:
Soya
•Wheat
•Sesame
•Sulphites
Total Time30 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Jasmine Rice
80 grams
Kale
1 sachet(s)
Soy Sauce
(Contains Soya, Wheat)
1 unit(s)
Garlic
1 unit(s)
Carrot
20 milliliter(s)
Sesame Oil
(Contains Sesame)
1 sachet(s)
Gochujang Paste
(Contains Soya, Wheat)
1 unit(s)
Ginger
150 grams
Mushrooms
1 sachet(s)
Apple Cider Vinegar
(Contains Sulphites)
280 grams
Tofu
(Contains Soya)
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Oil
to taste
Sugar
to taste
Pepper
Nutrition Values
Energy (kJ)2583 kJ
Energy (kcal)617 kcal
Fat21.8 g
of which saturates3.5 g
Carbohydrate79.8 g
of which sugars7.9 g
Dietary Fiber0 g
Protein29 g
Cholesterol0 mg
Salt2.24 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Peeler
•Pot with Lid
Instructions
1
- Peel and grate the ginger. Use a spoon to easily scrape away the peel.
- Place a pot over medium-high heat with a drizzle of oil.
- Fry the ginger for 1 min.
- Stir in the rice and 300ml cold salted water (double for 4p). Bring to the boil, lower the heat to medium and cover with the lid.
- Cook for 12 mins, then remove the pot from the heat. Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Meanwhile, trim and peel the carrot.
- Make long ribbons by running the peeler down the length of the carrot, stopping at the core.
- In a small bowl, combine the apple cider vinegar, ½ tsp salt, 1 tsp sugar and 1 tbsp warm water (double all for 4p).
- Once mixed, add the carrot ribbons.
- Set aside, continuing to mix at regular intervals.
3
- Drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.
- Toss the tofu chunks with half the soy sauce.
- Place a pan over high heat with a good glug of oil.
- Once hot, fry the tofu until slightly crispy, 6-8 mins. Shift frequently to ensure it doesn't burn.
- Once cooked, remove from the pan and cover to keep warm.
4
- Peel and grate the garlic (or use a garlic press).
- Strip the leafy part of the kale from the stem and tear into small pieces. Discard the stem (it's too tough to eat).
- Roughly chop the mushrooms.
- In a small bowl, mix the sesame oil, gochujang (use less if you don't like spice) and remaining soy sauce.
5
- Return the pan to medium-high heat with a drizzle of oil.
- Fry the kale, mushrooms and garlic until softened, stirring occasionally, 4-5 mins.
- Season to taste with salt and pepper.
6
- Fluff up the ginger rice with a fork and divide between bowls.
- Layer the pickled carrot, fried veg and tofu on top.
- Finish with a drizzle of the spicy sesame sauce.
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