Tofu bibimbap - Korean mixed rice

This smart recipe goes from kitchen to table in just 20 minutes.

Recipe «Tofu bibimbap - Korean mixed rice» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 14 minutes. To make this dish at home by prescription from the author Gomer would need: 2 cups medium-grain rice, 2 garlic cloves, crushed, 1 1/2 tbs grated ginger, 1 red capsicum, sliced, 2 carrots, grated , 2 zucchinis, grated, 200g shiitake mushrooms, sliced, 200g baby spinach , 1/3 cup soy sauce, 1/2 cup sunflower oil, 300g firm tofu, drained, sliced, 125g bean sprouts, 2 tsp black sesame seeds, Chilli sauce and coriander leaves, to serve.

Ingredients:

• 2 cups medium-grain rice 
• 2 garlic cloves, crushed 
• 1 1/2 tbs grated ginger 
• 1 red capsicum, sliced 
• 2 carrots, grated 
• 2 zucchinis, grated 
• 200g shiitake mushrooms, sliced 
• 200g baby spinach 
• 1/3 cup soy sauce 
• 1/2 cup sunflower oil 
• 300g firm tofu, drained, sliced 
• 125g bean sprouts 
• 2 tsp black sesame seeds 
• Chilli sauce and coriander leaves, to serve 

Instructions

1. Cook the rice according to the packet instructions.
2. Meanwhile, preheat a wok over high heat. Divide garlic and ginger among the bowls of capsicum, carrot and zucchini, mushroom and spinach, and season. Divide the soy sauce between the mushroom and spinach.
3. Add 1 tbs oil to the wok and stir-fry tofu for 3 minutes or until golden. In separate batches and adding 1 tbs oil at a time, stir-fry the capsicum, carrot, zucchini and mushroom for 1-2 minutes and the spinach for 30 seconds.
4. Divide rice among 4 serving bowls, top with tofu and vegetables, then scatter with bean sprouts and sesame seeds. Serve with chilli sauce and any cooking juices, and garnish with coriander leaves.