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Tuesday, January 15, 2013

Bibimbap with Tofu

This is a vegetarian version of a traditional Korean dish. The first thing you need to do is marinade your veggies for 15 to 30 minutes and prepare about one cup of cooked rice per person.

For the carrot marinade:
  • 1 cup matchstick cut carrots
  • 1/2 cup rice vinagar
  • 1/2 tea sp white pepper
  • 1 tea sp ground ginger
For the mushroom marinade:
  • 3 cups chopped white mushrooms
  • 1/3 cup soy sauce or Braggs liquid aminos
  • 1 clove minced garlic
  • 1/2 tea sp ground ginger
  • 1 tbsp teriyaki sauce
  • 1/2 tbsp sesame oil
For the tofu marinade:
  • 6 oz firm tofu cut into bite size squares
  •  1/4 cup teriyaki sauce
  • 1/2 tea sp chili paste
  • 1/2 tea sp sesame oil
  • 1/2 tea sp ground ginger
  • 1/2 tea sp white pepper
  • 1 tbsp ketchup
Other ingredients you will need:
  • rice about 1 cup cooked per person
  • 1 egg per person
  • 2 cups fresh spinach
Saute the mushrooms with marinade mixture until mushrooms have fully cooked and the marinade has thickened.  Remove from heat and set to the side. Next saute the tofu about five minutes over medium high heat stirring frequently.  Remove form heat and set to the side. Then saute the 2 cups fresh spinach with a splash of teriyaki sauce until it is wilted. Fry one egg per person. The rice can be served plain or you can brown it in a skillet with a little sesame oil to crisp the edges.

This is the sauce we serve it with which you can find in Asian food stores or some specialty food stores.

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