Crispy Tofu Bibimbap
- 36 min
- β β¬2.90
- 2 servings
- Easy
firm tofu, button mushrooms, and baby spinach: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- soy
- gluten
- sesame
Equipment
- stove
Prepare
Cut tofu
Cut tofu, button mushrooms, spinach, and carrot into even bite-size pieces.
Cook
Bring rice and tap water to the boil
Bring rice and tap water to the boil, cover and cook on low for 12β15 minutes; rest for 5 minutes.
Heat rapeseed oil in a large pan over medium-high heat
Heat rapeseed oil in a large pan over medium-high heat. Fry tofu for 7β9 minutes, until piping hot and browned on several sides.
Add button mushrooms
Add button mushrooms, carrot, and spinach and cook for 5β7 minutes more, until the vegetables are tender.
Finish
Divide rice evenly between the serving plates or bowls
Divide rice evenly between the serving plates or bowls, add tofu, button mushrooms, carrot, spinach, soy sauce, and sesame seeds, and serve immediately.
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