Halal Bibimbap With Tofu Recipe

Fusion cuisine

Halal Bibimbap with Tofu recipe

About this recipe

This vibrant and flavorful bibimbap features halal-friendly ingredients, including tofu as the protein substitute, fresh vegetables, and a perfectly cooked egg. A satisfying dinner option for solution seekers.

Ingredients

  • 125 g Cremini Mushroom
  • 250 g Zucchini Green
  • 6 pcs Licious Brown Eggs
  • 125 g Red Bell Pepper
  • 1000 g Japanese Choice Jasmine Ready To Cook Thai Rice
  • 200 g Hydroponic Sweet Bell Pepper (Cocktail)
  • 900 G Kikkoman Naturally Brewed Dark Soy Sauce
  • 175 Ltr Lee Kum Kee Blended Sesaame Oil Pet
  • 1 pack (1 kg) Daily Good Small Sugar
  • 750 Ml Vinegar Ricedouble Pagoda
  • 40 g On1Y Ginger Powder

Instructions

  1. 1. Combine 2 tablespoons soy sauce, 1 tablespoon sesame oil, 2 teaspoons sugar, and 1/2 teaspoon grated ginger in a large bowl. Add 250 g cubed firm tofu and stir until coated. Set aside for 30 minutes.
  2. 2. Cook 1 cup short grain rice according to the instructions on the package, which should take about 20 minutes.
  3. 3. Heat 1/2 tablespoon sesame oil in a large skillet over medium heat. Add 1 cup sliced mushrooms and cook until tender, about 5 minutes. Set aside.
  4. 4. Add another 1/2 tablespoon sesame oil to the skillet and sauté 1/2 zucchini, sliced into thin strips, until tender, about 5 minutes. Set aside.
  5. 5. Heat a few cups of water in a medium saucepan. Add 1/2 cup sliced red bell pepper and cook for 1 minute. Drain in a colander and set aside.
  6. 6. Heat a large skillet over high heat. When very hot, add the marinated tofu and cook, stirring often, until browned on all sides, about 5 minutes. Set aside.
  7. 7. Pour the remaining sesame oil into a non-stick skillet over medium heat. Crack 2 eggs into the skillet and cook until the whites are set but the yolks remain runny, about 3 minutes.
  8. 8. To assemble, place a portion of rice in a large bowl. Arrange the tofu, mushrooms, zucchini, and 1/2 cup sliced red bell pepper around the edges of the bowl. Top with a fried egg. Repeat for the second bowl.
  9. 9. Serve with 2 tablespoons rice wine vinegar on the side for added flavor. Mix everything together before eating for the best experience.