My first attempt at recreating one of my favourite takeaways… Definitely wasn’t the same – not as oily, sweet and salty..you know, all the good things, but close enough in flavour and I’m damn happy about that!
Cook the sushi rice according to packet instructions.
Bake the tofu in siracha, tamari and sesame oil – i like to add cubed of eggplant the same size as the tofu.
To cook the veggies, heat up a wok with a little coconut oil. Cook the veggies in batches with a teaspoon each of tamari, 1/2 teaspoon grated garlic, 1/2 teaspoon sesame seeds, pepper and salt to taste. Add a splash of water to help along the cooking process if need be.
To assemble, put a mound of sticky rice in the centre of your bowl, arrange all your veggies separately around the edges, then top with the tofu/eggplant and garnish with kimchi and a drizzle of siracha sauce.
…and of course you can add a poached egg to the top to make a more traditional bibimbap!