Korean Bibimbap with Crispy Tofu
Bibimbap bowl of warm rice topped with crispy pan-fried tofu, blanched spinach and sprouts, sautéed carrot, and gochujang.
- 200 g firm tofu
- 150 g short grain rice
- 100 g shiitake mushrooms
- 150 g bean sprouts
- 1 medium carrot
- 200 g spinach
- 2 tbsp gochujang
- 3 tbsp sesame oil
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 3 cloves garlic cloves
- 2 tbsp vegetable oil
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cook rice according to package instructions and keep warm
- Step 2
Press tofu between paper towels, then cube and pan-fry in vegetable oil until golden
- Step 3
Blanch spinach for 1 minute, drain and squeeze out excess water
- Step 4
Season spinach with 1 tsp sesame oil, 1 tsp soy sauce, and minced garlic
- Step 5
Blanch bean sprouts for 2 minutes, drain and season with sesame oil and salt
- Step 6
Julienne carrot and sauté for 3 minutes until tender-crisp
- Step 7
Slice and sauté mushrooms until golden and tender
- Step 8
Make sauce by mixing gochujang, remaining soy sauce, sesame oil, rice vinegar, and minced garlic
- Step 9
Divide warm rice between two bowls
- Step 10
Arrange vegetables and tofu in separate sections on top of rice
- Step 11
Drizzle with gochujang sauce and serve immediately
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