superfood bibimbap with crispy tofu

Superfood Bibimbap with Crispy Tofu | halfbakedharvest.com #vegan #healthy #korean #bowl #recipes

superfood bibimbap with crispy tofu , .

The PERFECT recipe to prep on Sunday, just make the tofu and veggies, cook your grains, put everything in containers and add an egg before serving...meal prep done and done!

Prep Time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Servings: 4 Servings

INGREDIENTS:


1 block organic extra firm tofu
1/2 cup low sodium soy sauce or tamari
1-2 tablespoons Gochujang (Korean chili paste)
2 tablespoons toasted sesame oil
1 inch fresh ginger, grated
2 cloves garlic, grated
2 tablespoons extra virgin olive oil
1 cup broccoli
1 cup shiitake mushrooms, sliced or torn
1 bunch curly kale, roughly torn
juice from 1 lime
kosher salt
2 cups cooked barley, farro, or quinoa
4 fried eggs
1 avocado, sliced
1 cup fresh or pickled carrots and radishes
toasted sesame seeds, for sprinkling

INSTRUCTIONS:


• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

• Press the tofu with paper towels to remove as much water as possible. Slice into 1/4 inch thick slices and add to a gallon size ziplock bag.

• In a small bowl, combine the 2 tablespoon water, the soy sauce, Gochujang, sesame oil, ginger, and garlic. Add half the sauce to the tofu bag (reserve the remaining for serving), tossing gently to combine. Let sit 5-10 minutes. Remove the tofu from the sauce and place in a single layer on the prepared baking sheet. Transfer to the oven and bake 10 minutes. Flip and bake another 10-15 minutes, until the tofu is crisp.

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