Bibimbap Bowl

Serves 2.

Ingredients:

• 250g brown rice, cooked
• ½ pack of firm tofu, chopped into 3cm squares
• 2 portobello mushrooms
• 2 tbsp tamari
• 1 tbsp rice vinegar
• 200g edamame
• 4 tbsp kimchi (see end of booklet for recipe)
• 1 small handful coriander, chopped
• 2 tsp toasted sesame seeds
• 1 fresh chili, deseeded and chopped (optional)

For the korean dressing:

• 2 tbsp miso paste
• 1 tbsp maple syrup
• 1 tsp korean (or regular) chilli flakes
• 1 tsp red pepper flakes
• 2 tbsp tamari
• 1 tbsp rapeseed oil
• 1 garlic clove, crushed
• 2 tbsp water

Method:

1. To make the pickled mushrooms, preheat the oven to 200 degrees celsius. Place the mushrooms whole on a baking tray and drizzle with a little oil. Roast for 15-20 minutes. Remove from oven and let cool for 10 minutes. Chop each mushroom into 8 pieces and transfer to a bowl. Add the tamari and rice vinegar and mix together. Leave to marinate for 5-10 minutes.
2. Cook your tofu by adding to a little oil in a pan on high heat. Stir constantly for 5-10 minutes until browned and slightly crispy. 
3. Assemble your bibimbap bowls by spooning the rice into the base of a bowl. Top with the tofu, edamame, pickled portobello mushrooms, and a generous helping of kimchi. Pour over the dressing and top with the fresh coriander and sesame seeds. Add some fresh chili for a little extra heat if you’d like it!

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