halfbakedharvest4.3
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!
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●baking sheet
- ●bowl
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.2. 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. 3. 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.4. Meanwhile, toss the broccoli and mushrooms with 1 tablespoon oil and a pinch of salt. During the last ⏱️ 10-15 minutes of cooking, add the veggies to the pan with the tofu.5. In a bowl, massage the kale with the remaining 1 tablespoons olive oil, lime juice, and a pinch of salt. 6. To serve, divide the grains among bowls. Add the tofu, kale, broccoli, mushrooms, fried egg, avocado, carrots, and radishes. Sprinkle with sesame seeds and serve with the reserved sauce. Enjoy!
garlic, grated2 clovesbroccoli1 cupavocado, sliced1
Nutrition Facts
calories
682 kcal
fat Content
27 g
serving Size
1 serving
fiber Content
9 g
sugar Content
5 g
sodium Content
799 mg
protein Content
15 g
cholesterol Content
163 mg
carbohydrate Content
44 g
saturated Fat Content
4 g
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