Bibimbap, Vegan Style
Ingredients
- Serves 5 and takes about an hour all up
- 500g (about 2 2/3 cups) sushi rice
- 400g (14 oz) firm tofu, well drained
- 1 red sweet bell pepper
- 1 yellow sweet bell pepper
- 100g (3 1/2 oz) snowpeas
- 1 large carrot
- 1 small (227g / 8 oz) can bamboo shoots, drained
- 3 spring onions (scallions), white and green parts
- peanut or sunflower oil for sautéing
- 1 sheet nori (seaweed)
Sauce
- 2 – 3 tbsp Gochu Jang (according to taste – it’s quite spicy)
- 1 tsp soy sauce
- 1 tsp rice vinegar
- 1 tsp sugar
- 1/2 tsp sesame oil
- 1 clove garlic, crushed
- 1 tsp sesame seeds
Instructions
- Julienne the tofu and all the vegetables and lightly sauté in a little oil, one at a time. They should be just cooked and still crisp. I arranged mine in separate piles on a parchment-lined baking sheet as I sautéed them, and kept them warm in an oven heated to 120°C (250°F) while I finished getting everything ready.
- Use a pair of kitchen shears to cut the sheet of nori into thin strips. Set aside.
- Mix all the ingredients for the sauce together in a small bowl.
- Steam or boil the rice as per the directions on the pack.
- Divide the rice between the bowls and arrange the tofu, vegetables and nori strips on top as in the photo.
- Serve the sauce separately so people can help themselves to taste.
- Put a teaspoon or two of sauce on top, mix it all together with your spoon and dig in!
Content and Image from pizzarossa
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