Brazil Nut Free Thai Basil Tofu Bibimbap with Chiles
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups jasmine rice, rinsed
- 2 ¼ cups water
- ½ tsp salt
For the tofu
- 1 block (14 oz) extra-firm tofu
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp fish sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 3 tbsp neutral oil, divided
- 4 garlic cloves, minced
- 2 thai red chiles, thinly sliced
- 1 cup fresh thai basil leaves, loosely packed
For the vegetables
- 2 cups baby spinach
- 1 medium carrot, julienned
- 1 medium zucchini, julienned
- 1 cup bean sprouts
- 1 tbsp soy sauce
- 1 tsp sesame oil
For the fried eggs
- 4 large eggs
- 1 tbsp neutral oil
For serving
- 4 tbsp gochujang
- 1 tbsp sesame seeds
- 2 scallions, thinly sliced
- 1 thai red chile, thinly sliced (optional)
Instructions
- 1
Combine the rinsed rice, water, and salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook until the water is fully absorbed and the rice is tender, about 15 minutes. Remove from heat and let steam, covered, for 5 minutes, then fluff with a fork.
- 2
While the rice cooks, press the tofu dry: wrap the block in several layers of paper towels, set it on a cutting board, and press firmly for 2–3 minutes, replacing the towels if they saturate. Cut the tofu into 3/4-inch cubes.
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