This is a cross between a Korean bibimbap and a Buddha bowl, balancing carbs with protein and fresh vegetables, and packed with flavour. A bibimbap is usually cooked and served in a dolsot, a stoen bowl that helps to crisp the rice on the base as the dish is cooked.
I used a large pan with a lid and made a large one that can be shared between friends
It takes a little time but is well worth it. I haven’t put quantities as I forgot to weigh things out and it also depends how many you are feeding
Brown Basmati rice
Light soy sauce
Firm Tofu – diced
Carrot – grated
Courgette – sliced
Red pepper – sliced
Start by cooking ther rice. Put the rice in a saucepan, cover with water to about 2cm above the top of the rice. Bring to the boil , then simmer until the water is level with the top of the rice and small holes form. Cover and switch off. Do not lift the lid for at least 20 minutes
While the rice is cooking, prepare the rest of the ingredients. Heat some sesame oil in a large lidded frying pan. Add the tofu and fry over a high heat, turning, until all sides are brown. If you prefer your tofu crisoy, dust with a little cornflour before frying.
Remove the tofu, add a little sesame oil and garlic powder, then cook each of the tenderstem, carrot, courgette and red pepper separately in turn until softened and slightly charred. Put to one side as each vegetable is cooked.
Put a little more sesame oil in the pan over a medium heat, then add the cooked rice. Now arrange the tofu and vegetables around the dish. Splash with a little soy sauce, then cover and leave for around 10 minutes until everything is hot. You may want to turn the heat up a little higher to crisp up the rice at the bottom of the pan.
Remove from the heat, add the sliced spring onion and serve with Gochujang paste or sriracha