Hazelnut Free Honey-Garlic Tofu Bibimbap with Crisp Vegetables
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Learn more →Ingredients
4 servings
For the tofu
- 1 block (14 oz) extra-firm tofu
- 2 tbsp soy sauce
- 1 tbsp honey
- 3 cloves garlic, minced
- 1 tsp sesame oil
- 1 tbsp neutral oil (such as canola or avocado oil)
- 1 tbsp cornstarch
For the bibimbap sauce
- 2 tbsp gochujang
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tsp toasted sesame seeds
For the rice
- 1 ½ cups short-grain white rice, uncooked
- 2 cups water
- ½ tsp salt
For the vegetables
- 2 medium carrots, julienned or cut into thin matchsticks
- 2 cups baby spinach
- 1 medium zucchini, cut into thin half-moons
- 1 cup bean sprouts
- 1 tbsp soy sauce
- 1 tbsp neutral oil (such as canola or avocado oil)
For the eggs
- 4 large eggs
- 1 tbsp neutral oil (such as canola or avocado oil)
For serving
- 2 tsp toasted sesame seeds (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Press the tofu: wrap the block in several layers of paper towels, set it on a cutting board, and place a heavy skillet or a few books on top. Press for 15 minutes, then unwrap and cut into 3/4-inch cubes.
- 2
While the tofu presses, rinse the rice in a fine-mesh strainer under cold water until the water runs mostly clear. Combine the rinsed rice, 2 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes. Remove from heat and let steam, covered, for 10 minutes — do not lift the lid during this time.
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