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.

Tofu Banh Mi (Vietnamese Sandwich)

I didn’t know what to expect since it was my first time making banh mi (Vietnamese sandwich) and I was actually a little nervous before I took my first bite. Ultimately, it was good! Tasted like a banh mi.

I omitted the jalapeno pepper since I can’t do spicy (but my hubby would have loved that). Next time, I’ll double the amount of the tofu marinade to bring that flavor out more. For the bread, I ended up using Whole Foods’ organic ciabaguette (made from organic whole wheat flour). Beforehand, I had no idea what “ciabaguette” was, but it’s apparently a hybrid between Italian bread and French bread, which basically the difference between those two to begin with is shape.

(Recipe adapted from My Recipes)

1 (14-ounce) package organic sprouted firm tofu, drained
2 tbs tamari
2 tsp finely grated peeled fresh ginger
1 cup Premade pickled carrot/daikon with pickled juice OR 1/3 cup apple cider vinegar, 1/4 cup agave, 1 tsp sea salt, 1 cups matchstick-cut carrot/daikon mix
1 cup sliced shiitake mushroom caps
1/4 tsp ground black pepper
1 julienne-cut green onion
1 cucumber, peeled, halved lengthwise, and thinly sliced (about 2 cups)
2 tablespoons olive oil
1 (12-ounce) loaf organic French baguette
1/2 cup fresh organic cilantro sprigs
2 jalapeño peppers, thinly sliced (optional)

1. Cut tofu crosswise into 8 (1/2-inch-thick) slices. Arrange tofu on several layers of paper towels. Top with several more layers of paper towels; top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Remove tofu from paper towels.

2. Combine tamari and ginger in a 13 x 9–inch baking dish. Arrange tofu slices in a single layer in mixture. Cover and refrigerate 8 hours or overnight, turning once.

3. Either use the pickled carrot/daikon juice (adding agave to taste) or if none premade, combine vinegar, agave, and salt in a medium bowl. Add carrot, green onion, mushroom, and cucumber; toss well. Let stand 30 minutes. Drain carrot mixture through a sieve; drain thoroughly.

4. Heat oil in a large nonstick skillet over medium-high heat. Remove tofu from marinade; discard marinade. Add tofu slices to pan; sauté 4 minutes on each side or until crisp and golden.

5. Preheat broiler.

6. Cut bread in half lengthwise. Open halves, laying bread cut side up on a baking sheet. Broil 2 minutes or until lightly browned. Place tofu slices on bottom half of bread; top with carrot mixture, cilantro, and jalapeño slices. Top with top half of bread. Cut loaf crosswise into 6 equal pieces.

Tofu Scramble

Ingredients: Tofu, onions, and mushroom, with a good heaping dose of tumeric and some thyme. Cooked using some olive oil.

Comments on Final Outcome:
O.M.G…I had no idea what a delish combo tumeric and thyme were together!! I am actually looking forward to making this again.

My reason for keeping this ingredient around in my life:
-Tumeric is one of the best anticancer ingredients out there! My anticancer resource book goes through explaining that it is the most powerful natural antiinflammatory identified today.
-Mushrooms – I don’t like mushrooms much, but I try to eat maitake mushrooms sometime. Mushrooms help with the immune system, and I choose maitake in particular because it is thought to have the most pronounced effect. So since I don’t eat mushrooms much, I should just eat the best one for me when I do, right?
-I cook with only olive oil since it is rich in antioxidants. Tip: when you buy olive oil, choose cold-pressed, extra-virgin oil because that has higher concentrations of bioactive components than refined oil.