Vegetarian
Vegetarian Bibimbap
Description
Loaded with nutrient-packed ingredients and bursting with spice and flavor, healthy Vegetarian Bibimbap with crispy tofu is the Korean dish that’s been missing in your life.
Ingredients
- 1 recipe Crispy Tofu
- 3 tablespoons low sodium soy sauce divided (use gluten free if desired)
- 2 tablespoons honey divided
- 3 tablespoons sesame oil divided
- 6 cups kale chopped; or other greens of your choice
- 1 cup bean sprouts heaping
- 3 teaspoons minced garlic (about 4 cloves, divided)
- 1 tablespoon extra virgin olive oil divided
- 4 green onions thinly sliced (white and green parts divided)
- 4 ounces shiitake mushrooms sliced thin
- 3 carrots cut into matchsticks
- 4 eggs
- 2 cups cooked quinoa (about 2/3 cup dry)
- 2 tablespoons toasted sesame seeds
- 3 tablespoons gochujang* Korean chili pepper paste
Directions
- Prepare the Crispy Tofu as directed in the recipe. In a small bowl, stir together 2 tablespoons soy sauce, 1 tablespoon honey, and 1 tablespoon sesame oil. Toss with cooked tofu and set aside.
- Set out 4 bowls for the cooked vegetables. Bring a large pot of water to a boil. Add chopped kale and cook for 3 minutes, until crisp-tender. Remove from the water, squeeze dry, and place in one of the prepared bowls. Toss with 1 1/2 teaspoons soy sauce, 1 teaspoon sesame oil, and 1 teaspoon minced garlic. Set aside.
- Refill pot with fresh water and return to boil. Add bean sprouts and cook until tender and slightly translucent, 2-3 minutes. Remove to a bowl, toss with 1/2 teaspoon soy sauce. Set aside.
- Heat 2 teaspoons olive oil in a large skillet. Add white parts of the green onions, 1 teaspoon garlic, and mushrooms. Sautee for 4 minutes, until the mushrooms are tender. Toss with 1 teaspoon soy sauce and remove to one of the prepared bowls.
- In the same skillet, heat the remaining teaspoon of olive oil. Add carrots, the remaining 2 teaspoons sesame oil, and the remaining teaspoon minced garlic. Sauté 2-3 minutes, until slightly tender. Remove to final bowl.
- Just before serving, heat a lightly oiled skillet over medium heat. Fry the eggs sunny side up.
- In a small bowl, stir together the chili pepper paste and the remaining tablespoon of honey.
- To serve: Place cooked quinoa in the bottom of the bowl. Then top with small mounds of tofu, kale, mushrooms, carrots, and bean sprouts. Top with toasted sesame seeds, a fried egg, and the green tops of the green onions. Serve with the chili bean paste.
