cooklybookly
Prep 30 minutes
Total 1 hour
Serves
US | Metric
Bibimbap with Crispy Air Fried Tofu

We love Bibimbap! It is so versatile and can be made in a variety of ways with a combination of different vegetables and proteins. You can use leftover side dishes from previous meals or prepare whatever ingredients you may have in the fridge. This Bibimbap recipe uses staples from our local asian grocery store. Be creative and substitute for ingredients you can easily find! Once you get your hands on some Gochujang, you are all set!

Ingredients
Pickled Vegetables
  • 1 Cup carrot, cut in matchsticks
  • 1 Cup daikon, cut in matchsticks
  • ½ Cup rice vinegar
  • ½ Cup sugar
  • ½ Cup water
Crispy Tofu
  • 8 Oz extra firm tofu
  • 1 tbsp soy sauce
  • 1 tbsp oil
  • 1 garlic clove, crushed
Stir Fried Vegetables
  • 1 medium zuchinni
  • 10 Oz mixed mushrooms (shitakes, clamshells, trumpets etc.)
  • 8 pieces of Gai Lan (chinese broccoli)
  • 3 tbsps soy sauce
  • 6 garlic cloves, minced
  • 2 tbsps cooking oil (avocado / olive)
Bowls
  • 4 servings of steamed rice
  • Bean sprouts
  • Gochujang sauce (korean chili paste)Be

Pickled Vegetables

  1. Combine sugar, vinegar, and water in a saucepan and boil on medium heat until the sugar dissolves (3 to 4 minutes). Stir occasionally. Remove from the heat and cool it down.
  2. Place radishes and carrots into a sterile pickling jar and pour over the brine. Close the lid. Gently move the jar around a little bit to make sure the brine is touching the all radishes and carrots.
  3. Place in fridge to chill before serving

Crispy Tofu

  1. Preheat Air Fryer to 375F.
  2. Press tofu for 15 minutes with heavy pan to get out extra liquid.
  3. Cut into cubes and transfer to a bowl.
  4. Marinate in soy, sesame oil, olive oil, and garlic for 15 minutes.
  5. Cook tofu in air fryer for 15 minutes. Shake halfway through.

Stir Fried Vegetables

  1. Blanch the Gai Lan (Chinese Broccoli): Boil for 2-3 minutes in a large pot of water until bright green and cool in ice bath. Drain and dry.
  2. Slice zucchini in half moons. Place in bowl and marinate in 1 tablespoon of soy sauce and 2 cloves of minced garlic
  3. Prepare mushrooms / slice/rip as preferred.
  4. Heat up a wok or saute pan to medium-high heat. Add in 1/2 tablespoon of cooking oil.
  5. Stir fry zucchini in wok for a few minutes until just tender. Transfer to bowl.
  6. Add another 1/2 tablespoon of oil to wok. Add in 2 more cloves of minced garlic and stir fry until fragrant. Stir fry Gai Lan for 2-3 minutes, adding a little water if pan is starting to burn. Transfer to bowl.
  7. Add remaining oil and garlic into the wok. Stir fry mushrooms for 2-3 minutes. Once starting to brown, add in 2 tablespoons of soy sauce. Stir until sauce is combined and mushrooms are coated. (**If you are willing to use more than one pan at a time, mushrooms will be cooked very successfully in a cast iron pan!)

Prepare Bowls

  1. Place 1 serving of rice into separate serving bowls.
  2. Top each bowl with tofu. Allow guests to build bibimbap bowls to their liking with prepared toppings (pickled vegetables, zucchini, mushrooms, gai lan, bean sprouts, and gochujang sauce).
  3. Enjoy!
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