VEGAN BIBIMBAP

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The most surprising thing is that a bibimbap is not hard to make at all. It typically consists of several raw and cooked elements brought together by the smoky and spicy Gochujang sauce made with Korean chilli peppers. This Korean pre-cursor to a trendy ‘buddha bowl’ should really have it all. It’s filling, delicious and well balanced if done well. Traditional versions feature short grain rice (like sushi rice, for example), but I went for a more nutritious brown rice in this case.

Like other dishes made of disparate ingredients that only get unified once the sauce gets stirred through, this dish is a perfect candidate for ingredient batch prepping in advance. Handy if, like me, you get so wrapped up in work that you often lack time to think about lunch. Actually, I am lying, I work with food, so I always have time to think about lunch, but a bit of forward planning for the days when I’m photographing is a real life saver.

INGREDIENTS

BIBIMBAP

• 200 g / 7 oz firm non-GMO (cotton not silken) tofu, pressed
• 4 tsp soy sauce or tamari for GF version)
• 1 tsp Gochujang (Korean chilli paste) this is the one I used
• 2-4 tsp oil (I used rice bran oil)
• 100 g / 3½ oz mushrooms (shiitake if you can get them)
• 100 g / 3½ oz spinach
• 1 carrot shredded
• 50 g / 2 oz edamame beans
• ½ cup rice, cooked (I used brown)
• pickled daikon (see below)
• ½ long cucumber, finely sliced
• 1 spring onion, finely sliced

PICKLED DAIKON (make a day in advance if you can)

• 100 g / 3½ oz daikon (or radishes)
• 60 ml / ¼ cup rice wine vinegar+ 60-120 ml / ¼-½ cup water
• 2 tbsp sugar, adjust to taste
• 1 tsp salt, adjust to taste

DRESSING

• 2 tbsp Gochujang (Korean chilli paste)
• 2 tsp rice wine vinegar
• 1 tbsp soy sauce or tamari for GF version)
• 1 tbsp toasted sesame oil
• 1 tbsp maple syrup (or sugar dissolved in soy sauce)
• 1 small garlic clove, finely grated

METHOD

TOFU

1. Cut a pressed block of tofu into equal size cubes – I got 12 out of mine.
2. Place the tofu in a shallow bowl and pour soy sauce (mixed in with 1 tsp of Gochujang) over it. Set the tofu aside for at least 30 minutes to allow the tofu to absorb the marinade, making sure you turn the pieces to the other side at least once, halfway through.
3. If you have a non-stick pan, you can pan-fry the tofu. Heat up 2 tsp of oil on a non-stick pan. Place the marinated tofu cubes into the hot oil. Fry, turning frequently until browned on all sides. Be careful as the tofu is likely to splatter a little bit initially.
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full recipe : www.lazycatkitchen.com

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