Vegan Bibimbap

My first attempt at recreating one of my favourite takeaways… Definitely wasn’t the same – not as oily, sweet and know, all the good things, but close enough in flavour and I’m damn happy about that!

Sushi rice
Crispy Siracha Tofu
1 carrot, julienned
2 zucchini, julienned
2 cups mushrooms, quartered
2 cups bean sprouts
Coconut oil
2 garlic cloves
Sesame seeds
Salt + pepper

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!