Crispy Tofu Bibimbap with Summer Vegetables: Spices and Seasons

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IMG_7364I 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.

Spices and Seasons – Crispy Tofu Bibimbap with Summer Vegetables

Ingredients

  • 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

Instructions

  1. 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. 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. 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. 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.
  5. 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.

Notes

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

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About Author

Rinku Bhattacharya, the Spices & Seasons blogger, loves meshing seasonal produce with fresh spices. Most of her recipes are inspired by her Indian heritage, and her cooking is practical, easy and well suited for a busy lifestyle on the go. As a mother with two young children, her recipes are also usually balanced and kid-friendly. Rinku is the author of the blog, Spice Chronicles (formerly,Cooking in Westchester), where she shares her life experiences and original recipes. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing. Rinku has been teaching recreational cooking classes for the past nine years. Rinku is the author of two cookbooks: The Bengali Five Spice Chronicles an award winning (Gourmand 2013) cookbook that highlights culture, memories and recipes from her childhood transformed where needed for her Lohud kitchen and Spices and Seasons that marries Indian flavors with local and seasonal produce. Rinku can be found on Facebook, Twitter, and Pinterest and is also a contributor for Zester Daily.

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