Tofu Bibimbap 비빔밥 (Vegetarian)

I made this for New Year's Eve to treat myself. It's a rich and varied tofu bibimbap, with spicy, sweet, and savoury notes. The avocado is not exactly authentically Korean, but you can substitute it with courgettes, spinach, or maybe some kimchi. Vegans can substitute the fried egg with crumbled tofu. Enjoy! 🌱
Tofu Bibimbap 비빔밥 (Vegetarian)
I made this for New Year's Eve to treat myself. It's a rich and varied tofu bibimbap, with spicy, sweet, and savoury notes. The avocado is not exactly authentically Korean, but you can substitute it with courgettes, spinach, or maybe some kimchi. Vegans can substitute the fried egg with crumbled tofu. Enjoy! 🌱
Steps
- 1
Cook the rice. The rice to water ratio is around 1:1.5. It should amount to about 550-600g when cooked. Best to use a rice cooker.
- 2
Coat a pan with some oil. Fry the carrots first, until softened. Then, remove them from the pan.
- 3
Fry the egg. When you're done, remove it from the pan. If you're running out of oil, add some more.
- 4
Add the shiitake mushrooms and tofu to the pan, as well as a dash of soy sauce. Fry until the mushrooms turn golden brown. Then, remove from the pan and turn the heat off.
- 5
As for the avocado, I prefer it fresh, but you can grill it a bit on a pan with NO oil.
- 6
Make a bed of rice in a bowl and arrange all ingredients on top. I put the gochujang chilli paste and sliced fresh chilli peppers in the middle, under the fried egg. Season with salt and pepper, and garnish with chopped spring onions. Mix it all together before eating and enjoy your meal!
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