Korean Vegan Bibimbap

Serves 2 | Prep time: 15 mins | Cooking time: 20 mins

INGREDIENTS

• 1 cup Brown rice
• 140g/5oz Radish
• 1 Garlic clove
• 1 Lebanese cucumber
• 100g/3.5oz Green beans
• 3 stalks Spring onion
• 1 Carrot
• 1/2 Tbsp Gochujang paste
• 1 Tbsp Sesame seeds
• 1 tsp Garam masala
• 220g/7.8oz Tofu
• 2 Tbsp Oil (coconut, olive)
• 3 Tbsp Soy sauce (Tamari sauce for GF)
• 1 Tbsp Syrup (agave/ maple)
• 1 Tbsp Vinegar (Rice/ any)

METHOD

1. Cook – Place rice in saucepan on medium heat with 2 cups of cold water. Cover, bring to the boil. Then simmer for 25/30 minutes until rice is cooked. Drain rice in a strainer.
2. Marinate – Slice tofu into 2cm (1in) cubes. Place garam masala in a bowl with 2 Tbsp of soy sauce. Mix well. Add tofu, mix and marinate for 10 minutes.
3. Prep –  Halve radish then thinly slice. Remove top and tails from beans and slice into 1cm (1/2in) pieces. Grate carrot. Halve cucumber then slice thinly. Finely slice spring onion. Mince garlic.
4. Dressing & Fry – Place into a bowl: gochujang paste, 1 Tbsp soy/Tamari sauce, vinegar, oil, minced garlic and syrup. Mix well. Place fry pan on high heat with 1 Tbsp oil. Add tofu and green beans, cook for 4-6 minutes until golden.
5. Finish & Serve – Place rice in a bowl. Spread the cucumber, carrot, radishes and tofu mixture over the rice. Garnish with spring onion, sesame seeds and the gochujang dressing.