Quick Vegetable Bibimbap
|Source||Recipe adapted from StrongerTogether.coop and French Tastes.|
|Cooking time||1 hour|
|Total time||1 hour|
This makes a great pairing with a side of kimchi!
Start cooking the rice. In a small bowl, mix together all serving sauce ingredients.
Preaheat oven to 400F and spray a baking sheet with nonstick cooking spray or olive oil. In a bowl, whisk together 2 Tbsp sesame oil, 2 Tbsp tamari, 1 Tbsp rice vinegar, maple syrup, sriracha sauce, garlic powder, onion powder and salt. Coat tofu pieces with sauce mixture and lay on baking sheet. Bake for 15 minutes per side. Cut into 1-inch squares when done.
In a wok or large skillet, heat the 2 tsp sesame oil and vegetable oil over medium-high heat. Add the carrots and stir-fry for 2 minutes. Add the garlic, zucchini, and mushrooms and stir-fry for another 2-3 minutes. Add the spinach, and stir-fry just until the spinach is wilted and tender, about 1 minute. Remove from heat and toss the vegetables with the tofu, cucumber, bean sprouts, and a pinch of each salt and pepper. Set aside vegetables and fry 6 eggs over easy.
To serve the bibimbap, place a scoop of rice in each bowl, top with some stir-fried vegetables, place a cooked egg on top, and garnish with sliced green onions. Serve the sauce on the side for drizzling.
Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.