Sweet and Spicy Tofu Bibimbap
with Fried Egg and Quick Pickles- Soy
- Sesame
- Wheat
- Egg
- Mustard
- Egg
- Fish
- Milk
- Mustard
- Sesame
- Sulphites
- Wheat
- Crustaceans
- May contain traces of allergens
- Soy
Tofu is given new life in these Korean-inspired bibimbap bowls. It's cubed, oven-baked and smothered in a sweet, savoury and spicy sauce, then served alongside a medley of veggies and topped with a gooey fried egg. Get ready for an epic dinner adventure!
Ingredients
1 unit(s)
Tofu
(Contains: Soy)
¾ cup
Jasmine Rice
4 tbsp
Soy Sauce Mirin Blend
(Contains: Soy May contain traces of: Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat, Crustaceans)
1 tbsp
Sesame Oil
(Contains: Sesame)
2 tbsp
Gochujang
(Contains: Soy, Wheat May contain traces of: Egg, Fish, Milk, Mustard, Sesame, Sulphites, Crustaceans)
200 g
Mixed Mushrooms
2 unit(s)
Green Onion
1 tbsp
Seasoned Rice Vinegar
(May contain traces of: Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat, Soy)
2 tbsp
Ginger-Garlic Puree
(May contain traces of: Milk, Sulphites, Soy)
2 unit(s)
Egg
(Contains: Egg)
4 tbsp
Spicy Mayo
(Contains: Egg, Mustard May contain traces of: Fish, Milk, Sesame, Sulphites, Wheat, Crustaceans, Soy)
1 unit(s)
Mini Cucumber
Not included in your delivery
¼ tsp
Sugar*
2.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Pat tofu dry with paper towels, then cut into 1/2-inch pieces. Season with salt and pepper.
- Add tofu, 1 tbsp (2 tbsp) oil, half the gochujang and half the ginger-garlic puree to a medium bowl, then toss to coat.
- Arrange tofu in a single even layer on a parchment-lined baking sheet.
- Roast in the middle of the oven for 12-16 min, tossing halfway through, until golden and crispy.
- Meanwhile, thinly slice mushrooms.
- Thinly slice cucumber into rounds.
- Thinly slice green onions.
- Combine soy sauce-mirin blend, half the sesame oil, remaining gochujang, remaining ginger-garlic puree and 1/4 cup (1/2 cup) water in another medium bowl.
- Add 1 cup (2 cups) water and 1/8 (1/4 tsp) tsp salt to a medium pot. Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to medium-low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Meanwhile, add vinegar, 1/4 tsp (1/2 tsp) sugar, 1 tbsp (2 tbsp) water to a medium microwavable bowl. Season with salt. (NOTE: This is pickling liquid.)
- Microwave in 15-sec increments, stirring in between, until sugar and salt dissolve.
- Add cucumbers, then stir to combine.
- Place in the fridge to cool.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then mushrooms. Cook, stirring often, until starting to soften, 3 min.
- Add half of the gochujang glaze (from step 2). Cook, until glaze is mostly absorbed, 2-3 min.
- Transfer mushrooms to a plate.
- Lower heat to medium, then add tofu and remaining glaze. Cook, stirring often, until tofu is coated, 2-3 min.
- Remove from heat.
- Transfer tofu to a plate.
- Carefully rinse and wipe the pan clean.
- Reheat the same pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then crack in eggs. Season with salt and pepper. Cover and pan-fry until egg whites have set, 2-3 min.** (NOTE: The yolks will be runny.)
- Fluff rice, then stir in green onions and remaining sesame oil.
- Drain pickled cucumbers.
- Divide rice between bowls. Top with pickled cucumbers, tofu and mushrooms.
- Drizzle with spicy mayo.
