This is a light, colorful and healthy twist on the classic Korean comfort food dish: bibimbap.
Make the rice, dressing and containers of cut vegetables over the weekend for a dish you can throw together quickly during the week.
You can use tofu, like I suggest here, or put any kind of leftover meat on top. This dish works well with steak, chicken, pork… anything you have on hand really.
Tofu Bibimbap with Creamy Red Pepper-Ginger Dressing
This recipe makes enough for four people, or enough for one person to make ahead of time to enjoy multiple meals throughout the week.
Creamy Red Pepper-Ginger Dressing
- 3/4 cups red bell pepper chopped
- 1 Tbsp ginger peeled and chopped
- 2 Tbsp shallot chopped
- 1 clove garlic chopped
- 2 Tbsp rice vinegar
- 2 tsp oil sesame
- 1/4 cup olive oil extra virgin
- 2 tsp Bragg liquid aminos or soy sauce
- 1 tsp raw honey
- 1/2 tsp sea salt
- 1 pinch black pepper freshly ground
- 2 cups brown rice medium or long grain, rinsed
- 2 Tbs oil grapeseed or canola
- 14 ounces tofu extra-firm, drained, dried and cubed
- 1 cup red cabbage shredded
- 1 medium carrot grated
- 1 small red beet grated
- 1 small zucchini grated
- 1 cup sprouts sunflower or alfalfa
- 1 cup cherry tomatoes halved
- to taste salt and pepper
- 1 Tbs sesame seeds black or white
For the dressing
Place everything into a blender and puree until smooth.
For the rice
In a medium pot place the rice, 4 cups of water and 1 tsp of salt and bring to a boil. Reduce to a simmer, cover and cook 45 minutes. Turn off the heat and let sit covered for 10 minutes. Remove the lid and fluff the rice with a fork.
For the tofu
While the rice is steaming, in a medium non-stick skillet, warm the canola oil over high heat. Add the tofu in one layer and sear about a minute without stirring until golden brown. Flip the tofu over and cook 2-3 minutes more until golden brown on the other side. Remove from pan and drain on a paper towel. Season with salt and pepper.
Divide the rice into 4 bowls. Place a spoonful of tofu in the center of each bowl and surround the tofu with piles of the cabbage, carrot, red beet, zucchini, sprouts and cherry tomatoes. Drizzle the dressing over the top of each bowl and garnish with sesame seeds. Serve extra dressing on the side.
Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and experience host whose writing focuses on cooking, holistic health, supporting community and eating locally grown and made foods.