Green tofu bibimbap
Make bibimbap even better with this vibrant vegetarian version.
This vegetarian bibimbap bowl trades the traditional beef for silken tofu, with flavour coming from a quick and easy garlic broccoli sauce. The use of fresh, chilled tofu makes this the perfect summer meal, 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
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 the 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 stem in a food processor and pulse until finely chopped. Heat oil in a large wok over high heat. Add the garlic and broccoli and cook for 4 minutes, or until just tender. Remove and set aside. Add the rice and mirin and toss cook tossing for 2 minutes.
Step 3
Divide rice between bowls. Top with tofu, spring onion and sesame seeds. Drizzle with sweet soy, chilli oil and serve with shiso.
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
Jessica Brook is a recipe writer.From our partners
Similar Recipes
More by Jessica Brook
Original URL: https://www.watoday.com.au/goodfood/recipes/green-tofu-bibimbap-20250109-p5l35h.html