Wednesday, December 17, 2008

Tofu Bibimbap

If you have a hectic lifestyle but still want to prepare nutritious and delectable meals in a short time, it’s not “Mission Impossible”. For this recipe, only 1/5 of the ingredients used needs simple cooking and the rest of them require no cooking at all. The carrot, zucchini and lily bulbs can be eaten raw. As for the tofu, I bought this instant Seaweed Tofu from the supermarket and skip the streaming. If you have the time, just pan-fried some slices of firm tofu.

What left is the soybean sprout that needs to be blanched in boiling water and mixed well with some seasoning. If you like to have a bowl of soup to go with this dish, keep the boiling water for blanching soybeans sprout, add a slice of ginger, red dates (optional) , wakame and bring to a boil. Then, season to taste with salt, pepper and sesame oil.

The ingredients used for Bimbibap is very versatile- feel free to use your imagination! Soybean Sprout is very nutritious and now you can easily get them from the supermarket. However, I prefer those sold in tub of water and that tastes better.

Don’t forget to add some sesame oil to the Bibimbap, to give it a wonderful aroma.

Preparation: 15 mins, Cooking time: 10 mins

Ingredients (serves 2)
° 2 bowls cooked rice
° 50g carrot, peeled and shredded
° 50g zucchini, peeled and shredded
° 100g instant seaweed tofu, sliced
° 25g fresh lily bulbs, peel off petals piece by piece
° some toasted sesame seeds, for garnish
° gochujang (Korean Hot Bean Paste), to serve

Seasoned Soybean Sprout
° 100g soybean sprout, trimmed and blanched
° ½ teaspoon roasted sesame seeds
° ½ teaspoon sesame oil
° ¼ teaspoon apple cider vinegar
° Korean chilli powder or dried red chilli flake, or coarse chilli, to taste
° salt to taste
° sugar to taste (optional)

1. Seasoned Soybean Sprout: Transfer the soybean sprout to a big bowl or plate. Stir in the sesame oil, vinegar, salt, sugar, Korean chilli powder or dried red chilli flake and mix well. Sprinkle some sesame seeds and set aside.
2. To serve: Divide rice into individual serving bowls and garnish with sesame seeds. Arrange seasoned shredded carrot, shredded zucchini, seasoned soybean sprout, seaweed tofu and lily bulb on top or on another serving big bowl or plate. Serves with a plate of Gochujang.


Anonymous said...

Thanks for posting these, some of them look really good. I'll have to try some. :)

a veg*n @ Blog*Spot said...

Hi Shadya

:), I hope you will like it. The key is the sauce, we can mix and match with lots of vegetable that we like, then it will be awesome.

Cheers :)

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