Korean Bibimbap With Crispy Tofu And Gochujang Sauce 1771705729089 X4vn

Ingredients

• 2 cups Short-grain white rice
• 14 oz Extra-firm tofu, pressed and cubed
• 2 tablespoons Cornstarch
• 1 bunch Spinach, blanched
• 2 medium Carrots, julienned
• 6 oz Shiitake mushrooms, sliced
• 3 tablespoons Gochujang (Korean chili paste)
• 2 tablespoons Sesame oil
• 1 tablespoon Soy sauce
• 1 tablespoon Honey or sugar
• 2 cloves Garlic, minced
• 1 teaspoon Toasted sesame seeds(optional)

Instructions

1. 1

   Rinse the rice until water runs clear, then cook according to package instructions or in a rice cooker.

2. 2

   Toss the cubed tofu in cornstarch and a pinch of salt until evenly coated.

3. 3

   Heat one tablespoon of oil in a large skillet over medium-high heat and fry the tofu until all sides are golden and crispy, then set aside.

4. 4

   In the same skillet, lightly sauté the carrots and mushrooms separately with a touch of sesame oil and salt until tender.

5. 5

   Blanch the spinach in boiling water for 30 seconds, squeeze out excess moisture, and season with a drop of sesame oil and garlic.

6. 6

   Whisk together the gochujang, soy sauce, honey, minced garlic, and one tablespoon of water to create the bibimbap sauce.

7. 7

   Divide the cooked rice into four bowls and arrange the crispy tofu and vegetables in distinct sections on top.

8. 8

   Drizzle with the gochujang sauce and sprinkle with toasted sesame seeds before serving.