superfood bibimbap with crispy tofu

superfood bibimbap with crispy tofu , By www.uniquegiftstips.com .

Superfood Bibimbap with Crispy Tofu | halfbakedharvest.com #vegan #healthy #korean #bowl #recipes

Total Time: 45 Minutes,Servings: 4 Servings

Ingredients :

• 1 block organic extra firm tofu
• 1/2 cup low sodium soy sauce or tamari
• 1-2 tablespoons Gochujang (Korean chili paste)
• 2 tablespoons toasted sesame oil
• 1 inch fresh ginger, grated
• 2 cloves garlic, grated
• 2 tablespoons extra virgin olive oil
• 1 cup broccoli
• 1 cup shiitake mushrooms, sliced or torn
• 1 bunch curly kale, roughly torn
• juice from 1 lime
• kosher salt
• 2 cups cooked barley, farro, or quinoa
• 4 fried eggs
• 1 avocado, sliced
• 1 cup fresh or pickled carrots and radishes
• toasted sesame seeds, for sprinkling

Instructions :

• 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!

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