Description
Soy Glazed Mushroom Bibimbap, served on a bed of basmati rice, with lettuce, avocado, crispy tofu, shredded seaweed and sesame seeds
Ingredients
Scale
Bowl
- 3 large portobello mushrooms, cut into 1cm thick slices
- basmati rice, 3 portions
- 1 avocado, finely sliced and removed from skin
- Finely sliced iceberg lettuce, 3 handfuls
- 8oz extra firm tofu, cubed
- chopped scallions for topping
- shredded seaweed sheet x 3 portions
- Sushi mayo (optional)
- sesame seeds and chili flakes for serving (optional)
Mushroom Marinade
- 3 tbsp rice vinegar
- 2 tbsp mirin
- 2 tbsp soy sauce (feel free to use GF, light, etc)
- 1 heaped tbsp miso paste
- 1/3 cup boiling water
Tofu marinade
- 2 tbsp rice vinegar
- 2 tbsp soy sauce (feel free to use GF, light, etc)
- 1.5 tsp mirin
- flat tbsp corn starch
- onion or garlic powder
Instructions
- Remove the cubed tofu from the packaging and place on a kitchen towel which is laid flat on a baking tray. Cover with a 2nd kitchen towel, and place a heavy chopping board on top of it. The goal is to drain as much liquid as possible, because we want the tofu to get crispy. While that soaks, prepare the rice as per packet instructions, letting it boil in the background. Best to set a timer, and once it’s done, just leave it to rest with the lid on.
- While the tofu soaks for a few minutes, start frying your mushrooms over a medium/high heat in a large non-stick pan, about 6-7 minutes. You don’t want there to be too many in the pan, so do this in two batches.
- Back to the tofu. Turn on the air-fryer to 400 Deg F, and add all the wet ingredients for the tifu marinade into a Tupperware with the drained tofu cubes. Give it a good shake with the lid on. Add your garlic powder and cornstarch and give one last shake, making sure everything is coated nicely. Pop your tofu into the air-fryer (not letting in any extra liquid) and cook for 10-12 mins, we want a golden crispy cube!
- While the tofu cooks, finish off your mushrooms by adding both batches back into the frying pan, and coating them with the marinade you prepared in a small bowl. Mix well and let this simmer for 1-2 minutes, removing from the heat when slightly thickened. If you haven’t already done it, prepare your avocado, lettuce and seaweed now.
- Assemble your bowl – add the rice, lettuce, portioned out mushrooms and tofu, avocado and all toppings!
Notes
See notes in thread!
- Category: Lunch/Dinner
- Method: Stovetop / Airfryer
- Cuisine: Korean