Choi Sum Tofu Bibimbap Bowl
Korean-inspired rice dish made with cooked rice and an assortment of wilted garlicky choi sum, crunchy raw veggies and crispy tofu. All dressed with a spicy sesame sauce. Kimchi or leftover roasted veggies would be a great addition to this bowl too.
Substitutes:
- No choi sum? Use pak choi, cabbage, kale, spinach or cavolo nero instead.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 2
Ingredients:
270 g Firm tofu
20 g Cornflour
200 g Choi sum
2 Garlic cloves
1 Carrot
1 Avocado
150 g Basmati rice
300 ml Water
2 tsp Sesame seeds
Olive oil (for cooking )
For the sauce:
1 tsp Gochunjang paste
1 Garlic clove (grated )
1 tbsp Sesame oil
1 tbsp Soy sauce
1 tbsp White rice vinegar
2 tbsp Maple syrup
1 tbsp White miso paste
2 tbsp Water
2 tbsp Lime juice
Recipe:
- Cook the rice: Rinse the rice and place into a small saucepan. Cover with the water and add a pinch of salt. Bring to a boil, use a wooden spoon to stir making sure the rice doesn’t stick to the bottom of the pan and reduce the heat to the lowest. Cover with a lid and cook covered for 10 minutes. Then turn off the heat and set aside covered for another 10 minutes. Use a wooden spoon to fluff the rice before serving.
- Make the bibimbap sauce: In a mixing bowl combine all the sauce ingredients together. Set aside.
- Cook the choi sum: Roughly chop the choi sum and finely chop the garlic. Place in a pan with 1 tablespoon of olive oil. Cook for 5 minutes, until wilted. Season to taste.
- Cook the tofu: Drain and cut the tofu into cubes. Place in a bowl with the corn flour. Toss well to coat. Heat a frying pan over medium heat with 2 tablespoons of olive oil. Pan fry the tofu until crispy. Pour ⅓ of the bibimbap sauce over, toss to coat and cook for a minute. Turn off the heat.
- Serve: Grate the carrot and cut the avocado open. Divide the rice into two bowls and top with the wilted choi sum, carrot, avocado and tofu. Sprinkle with sesame seeds and drizzle over some of the bibimbap sauce. Enjoy!
How to store
Store in an airtight container, in the fridge, for up to 3 days, or in the freezer for up to 3 months.
