Tofu Bibimbap

Ingredients for 2 servings:

• 250 g rice
• 1 zucchini
• e.g. sesame oil, rapeseed oil or rice oil
• 2 clove(s) garlic clove(s), chopped
• 150 g baby spinach or baby kale
• e.g. salt and pepper
• 2 carrots
• 250 g mushrooms (white crimini mushrooms or shiitake)
• 200g tofu
• 2 tbsp Gochujang (Korean chili paste)
• 2 tbsp apple cider vinegar

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Cook the rice according to the package instructions, but use a little less water, as bibimbap tends to be drier. Cut the zucchini into sticks. Sprinkle with half a teaspoon of salt and let stand for 10-15 minutes. Squeeze out the liquid. Heat a pan with a little oil. Add the zucchini and chopped garlic and sauté for 2-3 minutes over medium heat. Stir in sesame oil, if desired. Briefly blanch the baby spinach or baby kale in boiling salted water. Drain quickly and refresh in cold water. Drain again and squeeze out the water. Season with sesame oil, salt, and pepper. Cut the carrots into sticks. Return the pan to the heat with a little oil and sauté the carrots for 1-2 minutes over medium heat until slightly softened. Sprinkle with salt and pepper to taste. Remove the stems from the mushrooms and thinly slice the mushrooms. Fry in a lightly oiled pan for 2-3 minutes over medium heat. Cut the tofu into approximately 1 cm cubes and sprinkle lightly with salt. Heat the oil in the pan and fry the tofu until lightly golden on all sides. Prepare the sauce. Mix together the gochujang and apple cider vinegar. Place a portion of rice in a bowl. Sprinkle a small amount of each prepared vegetable over the rice and top with a few tofu pieces. Drizzle with a little sesame oil. Serve with the sauce.