Crispy Tofu Bibimbap

Name: Crispy Tofu Bibimbap
Total time: 36 min
Yield: 2
Cuisine: Korean-inspired
Ingredients: 300 g firm tofu; 180 g button mushrooms; 140 g baby spinach; 120 g carrot; 170 g rice; 14 g rapeseed oil; 30 ml soy sauce; 340 ml tap water; 14 g sesame seeds

36 min
≈ €2.90
2 servings
Easy

Main ingredients: firm tofu, button mushrooms, baby spinach, and carrots. Allow about 36 minutes for 2 servings.

Calories645.1 kcal

Protein37.7 g

Fat20.3 g

Carbs

Fiber

See all values in the app

Estimates per serving, whatever the number of servings. Check labels if you have allergies. Bundeslebensmittelschlüssel (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

Bring rice and tap water to the boil, cover and cook on low for 12–15 minutes; rest for 5 minutes.

Heat rapeseed oil in a large pan

Heat rapeseed oil in a large pan over medium-high heat. Fry tofu for 7–9 minutes, until piping hot and browned on several sides.

Add button mushrooms

Add button mushrooms, carrot and spinach and cook for 5–7 minutes more, until the vegetables are tender.

Finish

Divide rice evenly

Divide rice evenly between the serving plates or bowls, add tofu, button mushrooms, carrot, spinach, soy sauce and sesame seeds, and serve immediately.