Vegetarian Bibimbap Serves 4 Ingredients Cooking Directions Tools

 Vegetarian Bibimbap
Serves 4
Ingredients
2 cups jasmine rice, cooked
1 cup shitake mushrooms, thinly sliced
2 carrots, matchstick
½ cup tofu, cubed
2-4 leaves swiss chard or kale, chiffonade
1 egg (optional)
½ cucumber, thinly sliced into strips
1 sheet of nori, cut into ribbons
½ cup bean sprouts (optional)
2 scallions or chives, thinly sliced
¾ cup oil, divided
1 teaspoon soy sauce
Tools Needed
Chef Knife
Cutting Board
Measuring Spoons
and Cups
Sauté Pan
Small Mixing Bowl
Wooden Spoon
Fork for Whisking
Sauce:
1 tablespoons sesame oil
2 tablespoons soy sauce or fish sauce
1 teaspoon siracha or chili flakes, optional
½ clove garlic, minced
1 teaspoon ginger, minced
Cooking Directions
1. Heat 2 teaspoons oil in a sauté pan. Once hot, sauté mushrooms until
tender. Add a pinch of salt. Set aside
2. Clean sauté pan and add 2 additional teaspoons in a sauté pan. Sauté
kale with a pinch of salt until wilted. Set aside
3. Clean sauté pan and add 2 additional teaspoons in a sauté pan and cook
carrots for about two minutes. Set aside
4. Clean sauté pan and add 2 tablespoons of oil. Lightly panfry the tofu until
crispy. Toss with 1 teaspoon of soy sauce. Set aside
5. To make sauce, combine garlic, sesame oil, soy sauce/ fish sauce and
siracha. Stir until smooth
6. In a pan, heat rice. Arrange cooked veggies in pie wedges on top of the
rice. To fill out the round pan. Add a wedge of bean sprouts, scallions,
cucumber and nori as well. While pan is hot, crack and egg in the middle
and pour in the sauce. Continuously stir the rice, veggies, sauce and egg
until egg is fully cooked