VEGETARIAN BIBIMBAP WITH BRITT'S BLACK MARKET KIMCHI ENJOY DAN:

VEGETARIAN BIBIMBAP WITH BRITT’S BLACK MARKET KIMCHI by CHEF DAN:

Serves 4

FOR THE CRISPY TOFU:

1 cup forbidden rice, (cooked to package directions)

2 tablespoons soy sauce

1 tablespoon honey

2 tablespoons toasted sesame oil

FOR THE SAUCE:

2 tablespoon Britt’s Black Market Kimchi

2 garlic cloves, minced

2 tablespoons EACH toasted sesame,

1 tablespoons EACH soy sauce, honey, and toasted sesame oil

FOR THE BIBIMBAPS:

1 tablespoon toasted sesame oil

3 garlic cloves, minced

6 baby portabella mushrooms, stemmed and slice into strips

3 carrots, sliced into matchsticks

1-zucchini, sliced lengthwise in thin strips

1-cup fresh spinach, torn into bit-size pieces

1 (14 Oz) fresh tofu, drained and pressed in a strainer, with heavy can on top for 20 minutes, then cubed

1-heaping cup fresh bean sprouts

2 scallions, bias cut into 1/2-inch lengths

1 tablespoon black sesame seeds

CRISPY TOFU:

1.   In a bowl, stir together all crispy ingredients add tofu and marinate 20 minutes.

2.   In a skillet over medium-high heat; when sizzling add tofu marinate stir- fry until golden brown, set aside.

3.    

BIBIMBAPS:

1.   Whisk all sauce ingredients in a bowl.

2.   In a skillet add 1 teaspoon sesame oil and when sizzling.

3.   Add 1teaspoon sesame oil add 1  garlic clove and mushrooms, stir-fry 3 minutes, set aside.

4.   Add 1 teaspoons sesame oil, add 1 garlic clove, carrots and stir-fry 2 minutes, set aside.

5.   Add 1 teaspoons sesame oil, add 1 garlic clove, zucchini and stir-fry 2 minutes, set aside.

6.    Divide rice into 4 bowls, top with spinach, followed by mushrooms, carrots, zucchini, tofu, bean sprouts, scallions and sesame seeds.

7.   Serve with bibimbap sauce.

ENJOY Dan:                                                                              BON