Breastfeeding Friendly Lemongrass Coconut Tofu Bibimbap with Lime
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Learn more →Ingredients
4 servings
For the tofu
- 1 block (14 oz) extra-firm tofu
- 2 stalks lemongrass, tender inner core only, finely minced
- ½ cup full-fat coconut milk
- 2 tbsp tamari
- 1 tbsp toasted sesame oil
- 1 tsp fresh ginger, finely grated
- 1 tsp brown sugar
- 2 tbsp neutral oil (such as avocado oil or canola oil), divided
For the sauce
- 2 tbsp gochujang
- 2 tbsp tamari
- 2 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tsp honey
For the rice
- 1 ½ cups short-grain white rice
- 2 ¼ cups water
- ½ tsp salt
For the vegetables
- 2 cups baby spinach
- 2 medium carrots, julienned or coarsely grated
- 2 cups bean sprouts
- 1 medium zucchini, cut into thin matchsticks
- 2 tsp toasted sesame oil, divided
- salt and pepper to taste
For the eggs
- 4 large eggs
- 1 tbsp neutral oil
For serving
- 2 tbsp toasted sesame seeds
- 2 scallions, thinly sliced
- 1 lime, cut into wedges
- 1 tsp gochugaru (korean red pepper flakes) (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 pot on top. Let it press for 30 minutes, then cut into 3/4-inch cubes.
- 2
While the tofu presses, whisk together the lemongrass, coconut milk, 2 tbsp tamari, 1 tbsp sesame oil, ginger, and brown sugar in a large bowl until combined. Add the pressed tofu cubes and toss gently to coat. Let marinate for at least 20 minutes at room temperature (or up to the remaining press time).
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