Make bibimbap even better with this vibrant vegetarian version.
Make bibimbap even better with this vibrant vegetarian version.
Ingredients
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1 cup short grain rice, rinsed
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1 broccoli, chopped
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1 tbsp sesame oil
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2 garlic cloves, crushed
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2 tbsp mirin
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400g silken tofu, chopped
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2 spring onions, thinly sliced
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¼ cup kecap manis
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2 tbsp chilli oil
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Toasted mixed sesame seeds (optional), to serve
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Purple shiso (optional), to serve
Method
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Step 1
To cook the rice, place in a small saucepan with 1½ cups of water. Bring to the boil over medium heat. Reduce the heat to low, cover with a lid and cook for 12 minutes. Remove from the heat and stand, covered with a lid, for 5 minutes.
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Step 2
Place the broccoli stem in a food processor and pulse until finely chopped. Heat oil in a large wok over high heat. Add the garlic and broccoli and cook for 4 minutes, or until just tender. Remove and set aside. Add the rice and mirin and toss cook tossing for 2 minutes.
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Step 3
Divide rice between bowls. Top with tofu, spring onion and sesame seeds. Drizzle with sweet soy, chilli oil and serve with shiso.
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