Red Meat Allergy Friendly Honey-Garlic Tofu Bibimbap with Crisp Vegetables

Total time1 hr 20 min

Prep time30 min

Cook time35 min

Red Meat Allergy Friendly Honey-Garlic Tofu Bibimbap with Crisp Vegetables

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Ingredients

4 servings

For the tofu

1 block (14 oz) extra-firm tofu
Nasoya Organic Tofu Extra Firm Simple Truth Organic Extra Firm Tofu O Organics Organic Tofu Extra Firm - 14 Oz Franklin Farms Organic Extra Firm Tofu Nature's Promise Organic Extra Firm Tofu
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2 tbsp soy sauce
1 tbsp honey
3 cloves garlic, minced
1 tsp sesame oil
1 tbsp neutral oil (such as canola oil 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 oil or avocado oil)

For the eggs

4 large eggs
1 tbsp neutral oil (such as canola oil 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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