Vegetarian Bibimbap with Crispy Tofu and Quinoa
Ingredients:
- 1 cup cooked quinoa
- 8 oz extra-firm tofu, cubed and pressed
- 2 tablespoons tamari or soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 cup mixed vegetables carrots, bell peppers, spinach, etc
- 2 cups fresh bean sprouts
- 2 tablespoons gochujang Korean red pepper paste
- 1 tablespoon rice vinegar
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Sesame seeds for garnish
Instructions:
Tofu cubes should be mixed with soy sauce, sesame oil, and minced garlic for 15 to 20 minutes
The mixed vegetables and bean sprouts should be ready while the tofu is marinating
Put them away
Gather gochujang and rice vinegar in a small bowl
Mix them together to make a sauce
Leave it alone
Put vegetable oil in a pan and heat it over medium-high heat
Put in the tofu cubes that have been marinated
Cook for 5 to 7 minutes, or until they are golden brown and crispy on all sides
Take it off the heat and set it aside
If you need to, add a little more oil to the same skillet and stir-fry the mixed vegetables for about 3 to 4 minutes, until they are soft but still crisp
Add pepper and salt
To make the bibimbap, put the cooked quinoa in two bowls and mix them together
Put on top the crispy tofu, the vegetables that have been sauted, and the fresh bean sprouts
Sprinkle the gochujang sauce on top of the bowls contents
Add sesame seeds as a garnish and serve right away
Before you eat, mix all the ingredients together to enjoy all the tastes
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