KOREAN BIBIMBAP

INGREDIENTS

TOFU MARINADE

1 TBSP sesame oil

2 TBSP peanut butter

2 TBSP soy sauce

1 TBSP Sriracha sauce

2 cloves garlic, minced

1 THUMB ginger, grated

BOWL

300g tofu, crumbled

1 TBSP oil

1 1/2 CUPS white rice, cooked

400g Shiitake mushrooms, sliced

2 TBSP Soy sauce

1 TBSP honey or agave

1 TBSP mirin

1 bunch pak choi, trimmed

2 carrots, julienned

1 cucumber, julienned

1 CUP bean sprouts

Gochujang Sauce

2 TBSP Gochujang

2 cloves garlic, minced

1 TSP sesame oil

2 TSP honey or agave

1 TSP soy sauce

1 1/2 TSP rice vinegar

INSTRUCTIONS

1. Mix all tofu marinade ingredients in a small bowl until combined.

2. To prepare tofu, place 1 TBSP of oil in a large pan over a medium-high heat. Add crumbled tofu and cook for 5-6mins.

3. Add tofu marinade ingredients and cook for a further 2-3 mins until the marinade becomes sticky and tofu starts to crisp up. Set aside in a small bowl.

4. To prepare Shiitake mushrooms, place slices in the same pan and add soy sauce, sugar and mirin. Cook on medium heat until mushrooms have softened and are starting to caramelise. Set aside in a small bowl.

5. To prepare pak choi, put the same pan on a medium-high heat. Once hot, place 4-5 leaves in the same pan with a tiny bit of oil. Once slightly browned, add a tablespoon of water and quickly cover with a lid to steam for a minute. Turn and do the same for the other side. Repeat for each batch of pak choi.

6. To prepare Gochujang Sauce, whisk all ingredients in a bowl till smooth.

7. To serve, place a mound of warm cooked rice in the middle of a plate and arrange tofu, mushrooms, carrot, bean sprouts, cucumber and Gochujang sauce.

Garnish rice with black and white sesame seeds. Stir and enjoy.