Gluten Free Teriyaki Tofu Bibimbap with Sesame Scallions
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Learn more āIngredients
4 servings
For the rice
- 1 Ā½ cups short-grain white rice
- 2 Ā¼ cups water
- Ā½ tsp salt
For the teriyaki tofu
- 1 block (14 oz) extra-firm tofu
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1 tbsp neutral oil (such as canola or vegetable oil)
For the sesame scallions
- 4 scallions, thinly sliced on the bias
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
- 1 pinch salt
For the vegetables
- 2 cups baby spinach
- 2 medium carrots, julienned or coarsely grated
- 2 cups bean sprouts
- 1 medium zucchini, julienned
- 3 tsp neutral oil, divided
- 2 tsp soy sauce, divided
- 1 tsp sesame oil, divided
For the fried eggs
- 4 large eggs
- 1 tbsp neutral oil
For the gochujang sauce
- 3 tbsp gochujang
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp soy sauce
For serving
- 1 tsp toasted sesame seeds, for garnish (optional)
Instructions
- 1
Rinse the rice in a fine-mesh strainer under cold water until the water runs mostly clear. Combine the rinsed rice, 2 1/4 cups water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes, until the water is fully absorbed. Remove from heat and let steam, covered, for 10 minutes.
- 2
While the rice cooks, press the tofu: wrap the block in a clean kitchen towel or several layers of paper towels, place on a cutting board, and set a heavy skillet on top for 10 minutes. Cut the pressed tofu into 3/4-inch cubes.
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