Breastfeeding Friendly Black Pepper Tofu Bibimbap with Snow Peas
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups short-grain white rice
- 2 ¼ cups water
- ½ tsp salt
For the sauce
- 2 tbsp gochujang
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp honey
- 1 tsp water
For the tofu
- 1 block (14 oz) extra-firm tofu
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp freshly ground black pepper
- 1 tbsp cornstarch
- 2 tbsp neutral oil (such as canola or vegetable oil), divided
For the vegetables
- 8 oz snow peas, trimmed
- 2 medium carrots, julienned
- 4 oz fresh spinach
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp neutral oil
For the eggs
- 4 large eggs
- 1 tbsp neutral oil
For serving
- 1 tbsp sesame seeds (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Rinse the rice in a medium saucepan under cold water until the water runs mostly clear, then drain. Add 2 1/4 cups water and 1/2 tsp salt, bring to a boil over high heat, then reduce to the lowest heat setting, cover, and cook for 18 minutes until the water is absorbed and the rice is tender. Remove from heat and let sit, covered, for 5 minutes.
- 2
While the rice cooks, whisk together the gochujang, 1 tbsp soy sauce, rice vinegar, 1 tbsp sesame oil, honey, and 1 tsp water in a small bowl until smooth. Set aside.
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