Vegetarian Bibimbap
Ingredients
The base and protein
-
2
cups
cooked quinoa
-
4
eggs
fried sunny-side-up
-
1
block
tofu
The vegetables
-
6
cups
kale, chopped
-
1
cup
bean sprouts
-
3
carrots
cut into matchsticks
-
4
ounces
shiitake mushrooms, sliced
-
4
green onions
thinly sliced
The flavorings
-
3
tablespoons
low sodium soy sauce
-
2
tablespoons
honey
-
3
tablespoons
sesame oil
-
3
teaspoons
minced garlic
-
3
tablespoons
gochujang
-
2
tablespoons
toasted sesame seeds
-
1
tablespoon
extra virgin olive oil
Instructions
- Prepare the crispy tofu as directed, then toss with a mixture of soy sauce, honey, and sesame oil.
- Blanch the kale for 3 minutes, then squeeze dry and season with soy sauce, sesame oil, and minced garlic.
- Blanch the bean sprouts until tender, then toss with soy sauce.
- In a skillet, sauté the green onions, garlic, and mushrooms until tender, then toss with soy sauce.
- Sauté the carrots until slightly tender.
- Fry the eggs sunny-side-up.
- Stir together the gochujang and remaining honey.
- Assemble the bibimbap by placing quinoa at the bottom and topping with tofu, kale, mushrooms, carrots, and bean sprouts. Add the fried egg on top and sprinkle with sesame seeds.
Nutrition Facts (estimated)
Servings
4
Calories
518
Total fat
25g
Total carbohydrates
54g
Total protein
25g
Sodium
20mg
Cholesterol
164mg
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