Superfood Bibimbap with Tofu and Crispy Rice

Bibimbap is traditionally a Korean rice bowl with thinly sliced beef, rice, pickled vegetables and an egg. I made this superfood healthy version of this bibimbap and let me tell you it is so dang good! It has so many textures and flavors that I couldn’t stop eating it. I made the rice crispy to add a little extra texture, and typically I don’t cook with tofu but it works so good in this bowl. The tofu is like a sponge and just absorbs all the flavors you add to it! I marinated it for about an hour so it really just soaked up all the delicious sauce!

Ingredients

• 1 block organic extra firm tofu
• 1 tsp. sesame oil
• 1/2 cup soy sauce
• 1/4 cup rice wine vinegar
• 2 tbsp. brown sugar
• 3 tbsp. Gochujang (Korean chili paste)
• 4 garlic cloves, peeled and minced
• 1 inch ginger, peeled and minced
• 2 tbsp. neutral oil (grapeseed or vegetable)
• 1 cup dinosaur kale
• 1 cup shitake mushrooms, stemmed and thinly sliced
• 1 cup broccoli
• 2 cups basmati rice
• 3 tbsp. butter or oil for crispy rice
• 1 lime juiced
• 2 tbsp. scallions
• 1 cup pickled or fresh carrots and radishes
• cilantro and mint for garnish
• toasted sesame seeds to sprinkle on top

Directions

Preheat the oven to 375 degrees.

In a small bowl combine the sesame oil, soy sauce, rice wine vinegar, brown sugar, gochujang, garlic and ginger and mix all together. Slice the tofu horizontally into thirds and place into the marinade. Cover and let sit for about an hour just to soak up all that goodness!

While the tofu sits prepare the other vegetables, tear up the kale, thinly slice the mushrooms, cut off the broccoli florets. Set aside.

Bring a large saute pan to medium high heat and with a little oil sear the tofu on each side for about 3-4 minutes and then finish in the oven for 7-9 minutes. While cooking the tofu also cook the rice

Cook the basmati in a large sauce pan and then remove from heat. Bring a large non-stick pan with 1 tbsp of oil to medium high heat. Spread the rice out in the pan and let it cook for about 8-10 minutes, gently lifting the sides to make sure it’s not burning. Add the butter around the edges so it will melt into it. You have to let it sit and not move it around too much or it wont get golden. It will take some time. Once golden spoon into serving bowls.

To cook the vegetables, bring a saute pan to medium high heat with a little bit of oil and start with the mushrooms and cook for about 4-5 minutes then add in the broccoli and once it turns bright green add in the kale and once the kale wilts down remove from heat. Season with salt an pepper.

Lastly poach the eggs. Fill a small sauce pan with water and 1/4 cup of vinegar, to help keep the egg intact. Bring to a soft boil and use a large spoon and stir to create a vortex in the water. Crack in the egg and let it good for about 5 minutes so the yolk is soft. Remove from water and place on top of the rice.

Top the rice with the vegetables, tofu, egg, pickled carrots and radish, herbs and sprinkle the toasted sesame seeds on top. Serve it up with some lime wedges and chop sticks and enjoy!!!!!