Bol de tofu style bibimbap avec riz, tofu doré, légumes sautés, concombre, œuf et sauce gochujang.

CHARACTERISTICS

Extra-Firm Tofu Flexitarian Lunches and Dinners Comforting Recipes

Bibimbap-Style Tofu Bowl

SERVINGS

4

PREPARATION

20 min

COOKING

25 min

Découvrez ce bol de tofu style bibimbap, une recette colorée et savoureuse inspirée du classique coréen! Du tofu doré et croustillant, des légumes croquants et du riz moelleux se marient à merveille avec une sauce bibimbap au gochujang, à la fois sucrée, relevée et légèrement épicée. Le tout est accompagné d’un œuf pour un repas complet et gourmand qui apporte une touche d’inspiration asiatique au menu de la semaine!

NUTRITIONAL VALUES

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Bol de tofu style bibimbap avec riz, tofu doré, légumes sautés, concombre, œuf et sauce gochujang.

Ingredients

Preparation

Ingredients

  • 500 ml (2 cups) sushi rice, rinsed
  • 1 350-g block of Soykei extra-firm tofu, drained and cut into cubes
  • 45 ml (3 tablespoons) soy sauce
  • 45 ml (3 tablespoons) maple syrup

Vegetables and Toppings:

  • 2 Lebanese cucumbers, cut into sticks
  • 1 large carrot, cut into sticks
  • ½ zucchini, sliced
  • 500 ml (2 cups) spinach
  • 4 eggs
  • 60 ml (¼ cup) gochujang paste
  • 30 ml (2 tablespoons) sesame oil
  • 30 ml (2 tablespoons) maple syrup
  • 1 clove garlic, finely chopped
  • 30 ml (2 tablespoons) rice vinegar
  • 30 ml (2 tablespoons) water
  • 15 ml (1 tablespoon) sesame seeds

Preparation

  1. In a saucepan, add the rice and 2 cups of water. Bring to a boil, then reduce the heat to low. Cover and cook for 10 to 12 minutes, or until the water is completely absorbed. Set aside.
  2. In a bowl, mix the soy sauce and maple syrup. Add the tofu and let it marinate while you prepare the vegetables.
  3. In a skillet over medium-high heat, add a drizzle of oil. Cook the grated or julienned carrots for 2 to 3 minutes. Season lightly with salt. Set aside.
  4. In the same skillet, sauté the sliced zucchini over high heat for 2 to 3 minutes. Season with salt and set aside.
    In the same skillet, cook the spinach over high heat for 2 to 3 minutes. Season with salt and set aside.
  5. In the same skillet, sauté the sliced mushrooms over high heat for 2 to 3 minutes. Season with salt and set aside.
  6. In the same skillet, brown the tofu in a drizzle of oil over medium-high heat, about 3 to 4 minutes per side, until it’s golden brown and crispy. Set aside.
  7. In a small skillet, fry the eggs over medium heat to your desired doneness.
  8. In a small bowl, mix together the gochujang paste, sesame oil, maple syrup, minced garlic, rice vinegar, water, and sesame seeds. Adjust to taste (more or less spicy).
  9. In each bowl, place a serving of rice. Add the carrots, cucumbers, sautéed mushrooms, spinach, zucchini, and pieces of grilled tofu, then top with a fried egg. Garnish with sesame seeds and drizzle with gochujang sauce, or serve the sauce on the side.

Photos and recipe: es.eatss by Esther Samson
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Ingredients

  • 60 ml (¼ cup) gochujang paste
  • 30 ml (2 tablespoons) sesame oil
  • 30 ml (2 tablespoons) maple syrup
  • 1 clove garlic, finely chopped
  • 30 ml (2 tablespoons) rice vinegar
  • 30 ml (2 tablespoons) water
  • 15 ml (1 tablespoon) sesame seeds

Preparation

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Where to buy Soykei tofu