Green tofu bibimbap

Name: Green tofu bibimbap
Cook time: 30 min
Yield: 4
Cuisine: Korean
Ingredients: 1 cup short grain rice, rinsed; 1 broccoli, chopped; 1 tbsp sesame oil; 2 garlic cloves, crushed; 2 tbsp mirin; 400g silken tofu, chopped; 2 spring onions, thinly sliced; ¼ cup kecap manis (sweet soy sauce); 2 tbsp chilli oil; toasted mixed sesame seeds (optional), to serve; purple shiso (optional), to serve

The Korean rice dish bibimbap is often served with beef. But here’s a summery version even vegans can get behind.

Jessica Brook

January 20, 2025

Blended broccoli adds fresh flavour to the sauce. James Moffat

easyTime:< 30 minsServes:4

This vegetarian bibimbap bowl trades the traditional beef for silken tofu, with flavour coming from a quick and easy broccoli-garlic sauce. Using fresh, chilled tofu makes this dish ideal for hot weather, while leftovers can be eaten straight from the fridge.

Ingredients

1 cup short grain rice, rinsed
1 broccoli, chopped
1 tbsp sesame oil
2 garlic cloves, crushed
2 tbsp mirin
400g silken tofu, chopped
2 spring onions, thinly sliced
¼ cup kecap manis (sweet soy sauce)
2 tbsp chilli oil
toasted mixed sesame seeds (optional), to serve
purple shiso (optional), to serve

Method

Step 1
To cook the rice, place in a small saucepan with 1½ cups of water. Bring to a boil over medium heat. Reduce the heat to low, cover with a lid and cook for 12 minutes. Remove from the heat and stand, covered with a lid, for 5 minutes.
Step 2
Place the broccoli, including the stem, in a food processor and pulse until finely chopped. Heat the oil in a large wok over high heat. Add the broccoli and garlic to the wok and cook for 4 minutes, or until just tender. Remove from the wok and set aside. Add the rice and mirin to the wok, and toss to cook for 2 minutes.
Step 3
Combine the broccoli with the rice and divide between bowls. Top with tofu, spring onion and sesame seeds. Drizzle with kecap manis, chilli oil and garnish with shiso.

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