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How to make Tofu bibimbap Korean 'mixed rice'

Yield = 4
Prep time: 0:06
Cook time: 0:14
Total time: 0:20

Ingredients

  • 2 cups (400g) medium-grain rice
  • 2 garlic cloves, crushed
  • 1 1/2 tbs grated ginger
  • 1 red capsicum, sliced
  • 2 carrots, grated
  • 2 zucchinis, grated
  • 200g shiitake mushrooms, sliced
  • 200g baby spinach
  • 1/3 cup (80ml) soy sauce
  • 1/2 cup (125ml) sunflower oil
  • 300g firm tofu, drained, sliced
  • 125g bean sprouts
  • 2 tsp black sesame seeds (see note)
  • Chilli sauce, to serve
  • Coriander leaves, to serve

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.