Crispy Korean Vegetarian Bibimbap

Prep Time 15 MIN

Cook Time 10 MIN

Serves 4

Ingredients :

  • 14 oz (400 g) extra-firm tofu, drained, patted dry and cubed
  • 1/4 cup (60 mL) cornstarch
  • 1/4 cup (60 mL) canola oil
  • 1 jar (355 mL) VH® Korean BBQ Stir-Fry Sauce
  • 2 cups (500 mL) steamed white rice
  • 1 cup (250 mL) bean sprouts
  • 1 cup (250 mL) sliced cucumbers
  • 1 cup (250 mL) shredded carrots
  • 4 eggs, fried sunny-side up
  • 2 green onions, thinly sliced
  • 2 tbsp (30 mL) sesame seeds

Directions :

  1. Toss tofu with cornstarch until well coated. Heat oil in wok or large skillet set over medium-high heat; stir-fry tofu for 4 to 5 minutes or until golden brown and crispy. Transfer to paper towel–lined plate.
  2. Remove all but 1 tbsp (15 mL) oil from pan; return tofu to pan. Pour in VH® Korean BBQ Stir-Fry Sauce. Cook for 3 to 5 minutes or until sauce is boiling and glazes tofu.
  3. Divide rice among 4 bowls. Top with bean sprouts, cucumbers, carrots, tofu, and fried eggs. Sprinkle with green onions and sesame seeds.

Add steamed or sautéed spinach to bowls if desired.
Serve with kimchi for a spicy addition.
If preferred, substitute a poached egg for the fried egg.

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