Crispy Tofu and Veggie Bibimbap
Gluten Free
Vegetarian
Medium Skill
Sesame
Soy
15 minutes
2 Servings per kit
Overview
Welcome to the Prefare version of this Korean classic. Non-GMO tofu is sauteed and seasoned to perfection, then served over a bed of crispy pan-fried rice. It is accompanied by an assortment of quick pickled vegetables, savory roasted mushrooms, steamed broccoli, and two sauces (chili garlic and orange sesame soy) for drizzling and dipping. (SPICE: optional medium)
Cooking instructions
- Wash and dry the cremini mushrooms and broccoli. Cut the broccoli and mushrooms into 1/4-inch pieces.
- Place the large sauté pan on medium-high heat. Add 2 tablespoons of high heat oil to the pan (peanut, canola, sunflower or soy oil recommended). Preheat for 3-4 minutes until the oil is very hot. Carefully add the short grain rice, spreading it in a thin layer across the bottom of the pan. Cook without stirring for 3-4 minutes. Once the rice begins to crisp and brown stir and add 1 more tablespoon of oil.
- Now add the cut broccoli to the same pan. Sauté, stirring occasionally for 3-4 minutes until the broccoli is tender. Add a sprinkling of salt then remove from heat.
- Pat dry then cut the tofu into 1/2-inch pieces. Heat 1 tablespoon of oil in the medium sauté pan on medium-high heat. Preheat for 2-3 minutes then add in the cut tofu. Cook for 3-4 minutes to begin browning then add in the cut mushrooms. Sauté for 3-4 minutes more, then remove from heat. Pour on HALF of the orange sesame sauce (#1) and mix well. Turn off all heating elements.
- Divide the crispy rice mix between 2 bowls. Place the tofu and mushroom blend on one side of the bowl then put the pickled vegetables on the other side. Drizzle on the remaining orange sesame sauce and the sweet chili sauce as desired.
Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood and eggs). You consume raw or under cooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs, and may contain traces of these allergens.