Vegetarian Bibimbap with Quick Pickled Radish
Vegetarian Bibimbap with Quick Pickled Radish
This vegetarian bibimbap is a vibrant, nourishing plant-based bowl. Tofu is a versatile, plant-based protein rich in all essential amino acids. It provides calcium and magnesium for bone health, iron for healthy blood, and isofl avones which are plant compounds that support hormonal balance, cardiovascular health and antioxidant protection. Choosing organic tofu ensures it’s free […]
Servings
2
Prep time
Cook time
Recipe
Vegaterian. Gluten Free
Ingredients
- 200g organic extra-firm tofu
- Pinch sea salt
- 1½ tbsp tamari or coconut aminos
- 1 cup cooked brown rice or quinoa
- 1½ tbsp gochujang (Korean chilli paste)
- 2 organic eggs, fried
- 1½ tbsp sesame oil
- Sesame seeds & green onion, to garnish
- 1 tbsp raw honey or pure maple syrup
- 1 tsp fresh grated ginger
- Pickled Radish
- 2 cloves garlic, minced
- 1 bunch red radish, green tops removed, thinly sliced
- Sesame oil, for frying
- ¼ cup apple-cider vinegar
- ½ cup sliced shiitake mushrooms
- ¼ cup water
- 2 shallots, sliced
- 2 heaped tsp raw honey or maple syrup
- 1 carrot, cut into matchsticks
- ¾ tsp sea salt
- ¼ tsp peppercorns
- Juice 1 lime
Method
- Add radishes to a clean jar
- Heat vinegar, water, honey and salt in a small saucepan over medium heat. Stir until salt dissolves.
- Pour mixture over radishes and add peppercorns. Secure lid and set aside to cool. Radishes will be ready to eat in about 1 hr or leave them overnight. Keeps for a week in fridge.
- Preheat oven to 190°C. Line a baking sheet with baking paper.
- Press tofu with paper towels to remove any excess liquid. Slice into thick strips.
- In a medium bowl, combine tamari, Gochujang, sesame oil, honey, ginger and garlic. Remove half the sauce and set aside.
- Add tofu to bowl and toss gently so tofu is well coated in sauce. Set aside for 10 mins.
- Remove tofu from sauce and then place it on a baking tray. Bake for 10 mins, flip and then bake for another 10 mins until they are crisp and golden.
- Heat a small amount of sesame oil in a frying pan over medium heat. Add mushrooms and shallots and cook for about 5 mins until mushrooms are tender and lightly golden. Remove from pan and set aside.
- Add carrots to pan and cook until just tender, then remove and set aside.
- Add kale and cook briefly, just until slightly wilted but still bright green. Remove from heat, then toss with a squeeze of lime juice and a pinch of sea salt to taste.
- Divide quinoa into 2 bowls. Top with kale, carrots, fried egg, tofu and mushrooms. Garnish with pickled radish, sesame seeds and shallots. Serve with remaining sauce.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
