I had my eye set on dish a summery Bibimbap, ever since I saw it posted on Liz’s facebook page. I knew this dish would be perfect, since it was using a lot of the lovely summer produce that is currently growing in the garden.
It is not always, that I have all the ingredients handy for a recipe (with some seasonal substitutions, I used dandelion greens instead of the mustard greens, and yellow summer squash instead of the zucchini) and finished off with garnishing with some of my signature cilantro, I was able to easily put together this dish. Yes, thanks to H-Mart finding the seasonings in the dish were not really a problem.
Overall, this was a very easy dish to put together and I am sure would work well with a variety of greens that can be varied depending on the seasons.
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 2 Persian cucumbers, thinly sliced
- 2 teaspoons grated peeled fresh ginger
- Kosher salt
- 1 cup sushi rice
- 1/4 cup plus 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 12 ounces shiitake mushrooms, stemmed and caps thickly sliced
- One 14-ounce box extra-firm tofu, patted dry and cut into 3-by- 1/3-inch sticks
- One bunch of dandelion greens (original recipe uses mustard greens)
- 1 tablespoon toasted sesame oil
- 1 small yellow summer squash, cubed (original recipe uses zucchini)
- 2 tablespoons kecap manis (Indonesian sweet soy sauce) or 2 tablespoons of soy sauce mixed with 1 teaspoon of molasses
- 2 tablespoons chopped cilantro for serving (original recipe uses scallions)
- Sriracha for serving
- In a small bowl, combine the vinegar with the sugar, cucumbers, 1 teaspoon of the ginger and 1/2 teaspoon of salt. Set aside.
- 2. In a medium saucepan, combine the rice with 1 1/3 cups of water and bring to a boil. Cover and cook over very low heat until tender, 20 minutes. Remove from the heat and let stand for 5 minutes, then fluff with a fork.
- 3. Meanwhile, in a nonstick skillet, heat 2 tablespoons of the vegetable oil. Add the garlic and shiitake, season with salt and cook over high heat, stirring, until browned, 6 minutes; scrape onto a platter. Heat 1 tablespoon of the vegetable oil and add the tofu. Cook over high heat, turning, until browned, 5 minutes. Scrape the tofu onto the platter, keeping it separate from the mushrooms.
- 4. Heat 2 tablespoons of vegetable oil in the skillet. Add the remaining 1 teaspoon of ginger and stir-fry for 30 seconds. Add the dandelion greens and sesame oil, season with salt and cook until the greens are wilted and just tender, 4 minutes. Add the greens to the platter. Wipe out the skillet. Heat the remaining 1 tablespoon of vegetable oil in the skillet. Add the squash and cook over high heat until softened, 3 minutes. Add the kecap manis and cook until the squash is glazed, 1 minute; scrape onto the platter. Keep warm.
- Mound the rice in bowls and arrange the cooked vegetables in separate piles. Using a slotted spoon, add the pickled cucumbers to the bowls. Garnish with the cilantro and a dollop of sriracha and serve.
This recipe is adapted from Michael Natkins recipe from Food and Wine. http://www.foodandwine.com/recipes/crispy-tofu-bibimbap-with-mustard-greens-and-zucchini