Superfood Bibimbap with Crispy Tofu
Ingredients
The tofu and sauce
-
1
block
organic extra firm tofu
-
½
cup
low sodium soy sauce or tamari
-
1-2
tablespoons
Gochujang (Korean chili paste)
-
2
tablespoons
toasted sesame oil
-
1
inch
fresh ginger, grated
-
2
cloves
garlic, grated
-
2
tablespoons
extra virgin olive oil
The vegetables and grains
-
1
cup
broccoli
-
1
cup
shiitake mushrooms, sliced or torn
-
1
bunch
curly kale, roughly torn
-
1
lime
juice from
-
2
cups
cooked barley, farro, or quinoa
-
1
cup
fresh or pickled carrots and radishes
-
1
avocado
sliced
-
to taste
kosher salt
-
to taste
toasted sesame seeds, for sprinkling
For serving
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Press the tofu to remove excess water, slice it, and place it in a ziplock bag.
- Mix soy sauce, Gochujang, sesame oil, ginger, and garlic in a bowl. Add half to the tofu and let it marinate for 5-10 minutes.
- Place the marinated tofu on the baking sheet and bake for 10 minutes, then flip and bake for another 10-15 minutes until crisp.
- Toss broccoli and mushrooms with olive oil and salt, adding them to the baking sheet during the last 10-15 minutes of cooking.
- Massage kale with olive oil, lime juice, and salt in a bowl.
- To serve, divide grains into bowls and top with tofu, kale, broccoli, mushrooms, fried egg, avocado, carrots, and radishes. Sprinkle with sesame seeds and serve with reserved sauce.
Nutrition Facts (estimated)
Servings
4
Calories
682
Total fat
35g
Total carbohydrates
65g
Total protein
25g
Sodium
800mg
Cholesterol
186mg
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