Tofu bibimbap bowl

Vegetarian
30 Min
very easy
4 People
Rating starstarstarstarstar
A healthy twist on a Korean favourite! Shredded red cabbage with sautéd sesame vegetables, seasoned tofu and a sweet spicy dressing.
1. Cut broccoli into small florets and carrot into matchsticks. Slice spring onions into 4cm pieces (reserve tops for garnish). Slice radishes. Keep separate.

2. Whisk together 1-2 tsp chilli sauce with 3 tbsp sesame oil, 1 tbsp vinegar, 1 tbsp soy sauce and 1 tbsp maple syrup. Set aside.

3. Heat frypan over medium-high heat with 2 tsp sesame oil. Add broccoli and cook for 2-3 minutes until tender. Remove and set aside. Repeat with carrot and spring onions separately.

4. Cut tofu into strips. Add to pan to cook for 3-4 minutes or until warmed through.

5. Divide cabbage among bowls. Re whisk the dressing and spoon over half. Top with even amounts of tofu, cooked vegetables and radishes. Spoon over remaining dressing. Garnish with sliced spring onion tops and sesame seeds.

NOTES
Re whisk the dressing before serving to make sure it is well combined.
We used sambal oelek for the chilli sauce.
Broccoli, 1
Carrot, 1
Spring onions, 1/3 bunch *
Radishes, 1/2 bunch *
Seasoned tofu, 2 packets (2 x 200g)
Shredded red cabbage, 1 bag (400g)
Sesame seeds, 1 packet (30g)

FROM YOUR PANTRY
Apple cider vinegar (or rice wine), maple syrup, sesame oil, soy sauce (or tamari), chilli sauce or sambal oelek