Tofu bibimbap – Korean ‘mixed rice’

Tofu bibimbap - Korean 'mixed rice'
  • Yield: 1
  • Serving: 4
  • Prep time: 6 m
  • Cook time: 14 m
  • Ready in: 20 m
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This smart recipe goes from kitchen to table in just 20 minutes.

Tofu bibimbap - Korean 'mixed rice'
Tofu bibimbap - Korean 'mixed rice' 1

This smart recipe goes from kitchen to table in just 20 minutes.

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Ingredients

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Nutrients

Calories
3376 kj
35.2g FAT TOTAL
4g SATURATED FAT
7.6g FIBRE
21.4g PROTEIN
1426mg SODIUM
10.1g CARBS (SUGAR)
106.5g CARBS (TOTAL)

Step by step method

  • Step 1

    Cook the rice according to the packet instructions.

  • Step 2

    Meanwhile, preheat a wok over high heat. Divide garlic and ginger among the bowls of capsicum, carrot and zucchini, mushroom and spinach, and season. Divide the soy sauce between the mushroom and spinach.

  • Step 3

    Add 1 tbs oil to the wok and stir-fry tofu for 3 minutes or until golden. In separate batches and adding 1 tbs oil at a time, stir-fry the capsicum, carrot, zucchini and mushroom for 1-2 minutes and the spinach for 30 seconds.

  • Step 4

    Divide rice among 4 serving bowls, top with tofu and vegetables, then scatter with bean sprouts and sesame seeds. Serve with chilli sauce and any cooking juices, and garnish with coriander leaves.

Tips & variations

  • From Asian and health food shops; substitute white sesame seeds. Place the prepared ingredients in separate bowls before you begin cooking.

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