Crispy Tofu Bibimbap with Mustard Greens & Zucchini

🍴 25 ingredients 👁️ 2 views 📚 Recipes1M

Ingredients

  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 2 Persian cucumbers
  • thinly sliced
  • 2 teaspoons grated peeled fresh ginger
  • Kosher salt
  • 1 cup sushi rice
  • 1/4 cup plus 2 tablespoons vegetable oil
  • 2 garlic cloves
  • minced
  • 12 ounces shiitake mushrooms
  • stemmed and caps thickly sliced
  • One 14-ounce box extra-firm tofu
  • patted dry and cut into 3-by- 1/3-inch sticks
  • One 12-ounce bunch of mustard greensstems and inner ribs removed
  • leaves coarsely chopped
  • 1 tablespoon toasted sesame oil
  • 1 small zucchini
  • cubed
  • 2 tablespoons kecap manis (Indonesian sweet soy sauce) or 2 tablespoons of soy sauce mixed with 1 teaspoon of molasses
  • 4 scallions
  • thinly sliced
  • Gochujang (Korean chile paste
  • see Note) or Sriracha
  • for serving

Instructions

  1. In a small bowl, combine the vinegar with the sugar, cucumbers, 1 teaspoon of the ginger and 1/2 teaspoon of salt.
  2. Set aside.
  3. In a medium saucepan, combine the rice with 1 1/3 cups of water and bring to a boil.
  4. Cover and cook over very low heat until tender, 20 minutes.
  5. Remove from the heat and let stand for 5 minutes, then fluff with a fork.
  6. Meanwhile, in a nonstick skillet, heat 2 tablespoons of the vegetable oil.
  7. Add the garlic and shiitake, season with salt and cook over high heat, stirring, until browned, 6 minutes; scrape onto a platter.
  8. Heat 1 tablespoon of the vegetable oil and add the tofu.
  9. Cook over high heat, turning, until browned, 5 minutes.
  10. Scrape the tofu onto the platter, keeping it separate from the mushrooms.
  11. Heat 2 tablespoons of vegetable oil in the skillet.
  12. Add the remaining 1 teaspoon of ginger and stir-fry for 30 seconds.
  13. Add the mustard greens and sesame oil, season with salt and cook until the greens are wilted and just tender, 4 minutes.
  14. Add the greens to the platter.
  15. Wipe out the skillet.
  16. Heat the remaining 1 tablespoon of vegetable oil in the skillet.
  17. Add the zucchini and cook over high heat until softened, 3 minutes.
  18. Add the kecap manis and cook until the zucchini is glazed, 1 minute; scrape onto the platter.
  19. Keep warm.
  20. Mound the rice in bowls and arrange the cooked vegetables in separate piles.
  21. Using a slotted spoon, add the pickled cucumbers to the bowls.
  22. Garnish with the scallions and a dollop of gochujang and serve.
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