Vegan Tofu Bibimbap
This plant powered dish is a great way to incorporate Natural Biohacking into your diet by providing excellent plant based proteins from the tofu and chickpea rice! Bonus: it’s vegan!
Ingredients:
Tofu
1 Block Firm Tofu
1 Tbsp Sesame Oil
2 Tbsp Mirin (sweet rice cooking wine)
1 tsp Minced Ginger
1 tsp Minced Garlic
2 Tbsp Sriracha
1 tsp Sesame Seeds
1 Tbsp Sliced Green Onion
1/2 tsp Chili Powder
2 Tbsp Soy Sauce
1 Tbsp Olive Oil
Sesame Mushrooms
8oz (1 container) Sliced Mushrooms (shiitake, or button work well)
1 Tbsp olive oil
2 tsp Soy Sauce
2 tsp Sesame Oil
2 tsp Sesame Seeds
Sauteed Spinach
10oz Spinach
1 tsp Minced Garlic
1 Tbsp Sesame Seeds
1 tsp Salt
1 Tbsp Olive Oil
1 tsp Sesame Oil
1 package Rice or Alternative of Choice (I used Banza)
1 jar Kimchi
Sesame Seeds, Sliced Green Onion, Sriracha for topping
Directions
Drain tofu and cut into desired size cubes.
Whist together marinade ingredients and pour over tofu.
Marinate tofu at least 30 minutes to overnight.'
Bring a pot of water to a boil for the rice.
Heat 2 medium size pans to medium heat with 1 Tbsp olive oil each (one for tofu and one for mushrooms).
Remove tofu from marinade to sear in one pan, placing mushrooms in the other.
Season mushrooms with soy sauce and saute, stirring occasionally.
Cook rice or alternative according to package directions.
Heat 1 Tbsp Olive Oil in a third pan for the spinach. Add garlic when the mushrooms and tofu are halfway done. Saute garlic for 2 minutes, then add spinach and saute to wilt. Season with salt, sesame oil, and sesame seeds.
Finish mushrooms with sesame oil and sesame seeds.
Plate rice in a bowl and top with seared tofu, mushrooms, spinach, kimchi, sliced green onion, and sesame seeds.