Tofu & Avocado Korean Bibimbap

I love Korean bibimbap. I became inspired to cook it at home after having a delicious vegetarian bibimbap at my favorite New York vegetarian Korean restaurant, Hangawi. My husband who is the furthest away of a vegetarian that one can be loves the home cooked dish too! We love it so much that this is currently my most frequently cooked meal at home when I have sufficient time to spend in the kitchen.

What’s great about this dish is that you can cater it to your liking with the vegetables that you want to use and how much of each vegetable (hence, I only provide rough measurements of certain ingredients)

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(Recipe adapted from AllRecipes)

2 servings

  • 2 tablespoons and 2 teaspoons tamari
  • 2 tablespoons and 2 teaspoons xylitol (or erythritol)
  • 2 tablespoons and 2 teaspoons brown sugar
  • 1.5 tablespoon minced garlic
  • 1 handful chopped green onion (optional)
  • Sprinkles of toasted sesame seeds
  • 1/2 package of firm tofu
  • Brown rice
  • 2 cups and 3 tablespoons water
  • 2 handfuls your choice of mushrooms
  • 4 handfuls of spinach
  • 1/2 cucumber, small sliced pieces
  • 2 handfuls shredded carrots
  • 1 avocado, halved and then cubed
  • Sesame oil
  • 2 handfuls bean sprouts
  • 2 eggs
  • 2 sheets nori, crumbled
  • Kochujang sauce
  1. Make the marinade for the tofu. Combine the tamari, xylitol, brown sugar, garlic, green onions in a large bowl; add the cut tofu to the marinade and mix.
  2. Cook the rice
  3. Combine cucumber and carrots in a  bowl, and season with sea salt and pepper.
  4. Preheat wok over medium-high heat with a small amount of sesame oil. Add spinach until it is just wilted. Remove and set aside.
  5. Use the wok with small amount of sesame oil and cook the carrots and cucumbers until softened. Remove and set aside.
  6. Repeat cooking with the wok with small amount of sesame oil with the bean sprouts and mushrooms separately. Remove and set aside.
  7. Add the tofu and marinade to the wok and cook for a few minutes.
  8. Season sliced avocado with sea salt.
  9. Prepare the bowls by adding rice. Arrange the avocado, cucumbers and carrots, bean sprouts, spinach, mushroom, and tofu mixture over each section of the bowl over the rice.
  10. Cook 1 egg at a time for each bowl in an over easy style, then place it in the middle of the bowl.
  11. Top the bowl with nori and sesame seeds. Serve with Kochujang sauce as a condiment.

Baked Avocado Egg Rolls with Cilantro dipping sauce

I had avocados that I needed to use up, and I’ve been craving egg rolls, so I found a recipe to make avocado eggrolls! The recipe is a copycat of the Cheesecake Factory’s appetizer. This is my healthier version, so you won’t have to feel bad eating all of them yourself!

(Recipe adapted from Restaurant Recipe Blog)

2-4 Servings

Egg Rolls
2 large avocado, peeled, pitted, & diced
4 tbs sun-dried tomatoes, chopped
2 tbs finely chopped red onions
1 tsp fresh organic cilantro, chopped
1 dash sea salt
8 egg roll wraps (I used a brand with the main ingredient as enriched wheat flour)
Organic extra-virgin olive oil

1. Stir together avocado, tomatoes, onion, cilantro, and salt.
2. Distribute filling evenly on the center of each egg roll wrapper.
3. Fold one corner up, 1/4 of the way over the filling.
4. Brush the remaining corners and edges with a little bit of water (enough to wet your fingertip), roll up the left and right side, then fold top corner over all and press to seal.
5. Repeat with the remaining wrappers.
6. Brush olive oil on all sides each egg roll. Place egg roll in baking pan with folded flap up.
7. Bake egg rolls at 425 degrees for 7-8 minutes, then take out to flip the egg rolls over, and bake for another 7-8 minutes.

Dipping Sauce
1/4 cup organic extra-virgin olive oil
4 tsp apple cider vinegar
1 tsp balsamic vinegar
1 tbs lime juice
1/4 (slightly over) cup raw agave nectar
1 pinch turmeric
1/2 cup chopped raw organic cashews (soaked ideally 2 hours beforehand)
2/3 cup fresh organic cilantro
2 garlic cloves
2 green onions
1 tsp ground black pepper
1 tsp ground cumin

1. Combine vinegar, oil, agave, lime juice, and spices.
2. Using a blender, puree liquid mixture, cashews, cilantro, garlic, onions.
3. Cover and refrigerate until ready to use.

The egg roll was good on its own, with a slight crunch to them since they’re baked. However, the dipping sauce made this AMAZING! I made this for me and my husband, but it was so good that I ended up eating most of them myself =) I actually never tried the ones at Cheesecake Factory so I won’t be able to compare the two. The sauce is great! I have some left over, so I’m trying to figure out what else I can use to dip with before it goes bad.