bibimbap with tofu cucumber and carrots
Last Updated : GMT 05:17:37
Emiratesvoice, emirates voice
Emiratesvoice, emirates voice
Last Updated : GMT 05:17:37
Emiratesvoice, emirates voice

Bibimbap with tofu, cucumber and carrots

Emiratesvoice, emirates voice

Emiratesvoice, emirates voice Bibimbap with tofu, cucumber and carrots

London - Arabstoday

For this dish, instead of using the traditional Korean marinade, I use my favorite marinade for the tofu; it includes mirin, sweet Japanese rice wine. For the tofu: 1 tablespoon Asian sesame oil 1/4 cup soy sauce 2 tablespoons mirin (sweet Japanese rice wine) 1 tablespoon rice wine vinegar 1 tablespoon minced or grated fresh ginger 1 teaspoon sugar 3/4 pound tofu (to taste) For the vegetables: 2 tablespoons rice vinegar 1 tablespoon sesame oil 2 large garlic cloves, minced or puréed 2 to 3 scallions, minced 1 tablespoon toasted sesame seeds Salt to taste Korean red pepper paste (kochujang) to taste (available at Korean markets) (optional) 2 Persian cucumbers or 1/2 long European cucumber, thinly sliced 6 ounces carrots (1 large), peeled and cut in matchsticks or grated 1 large bunch spinach, stemmed, or 1 6-ounce bag baby spinach 6 fresh shiitake mushrooms, stemmed and sliced Soy sauce to taste 1 tablespoon canola oil For the rice and garnishes: 1 1/2 to 2 cups brown rice, barley, quinoa or another grain of your choice, cooked (keep hot) 4 eggs (optional) Korean red pepper paste (kochujang) to taste (available at Korean markets) 2 sheets nori seaweed (kimgui), lightly toasted* and cut into thin strips (optional) 1 tablespoon toasted sesame seeds or black sesame seeds * Toast nori sheets (if not toasted already) by quickly passing them over a gas flame (hold with tongs) until crisp. 1. Combine all of the tofu marinade ingredients in a 2-quart bowl. Whisk together well. 2. Drain the tofu and pat dry with paper towels. Cut into 1/2-inch-thick dominoes, blot again with paper towels and add to the bowl with the marinade. Gently toss to coat. Cover and refrigerate for 15 minutes to an hour, or for up to a day. 3. Mix together the rice vinegar, sesame oil, garlic, scallions, sesame seeds and salt to taste in a small bowl or measuring cup. Add red pepper paste if desired. Set aside. 4. While the tofu is marinating, toss the cucumber with salt to taste and place in a colander in the sink for 15 to 30 minutes. Rinse and squeeze dry. Place in a bowl and toss with 2 teaspoons of the vinegar and sesame oil mixture. In a separate bowl, toss the carrots with 1 tablespoon of the vinegar and sesame oil mixture. Refrigerate both the cucumbers and carrots while you cook the tofu, spinach and mushrooms. 5. Wash the spinach and wilt in a large frying pan over high heat. Remove from the heat, press out excess water and toss in a bowl with 1 tablespoon of the vinegar and sesame oil mixture. 6. Heat a wok or large, heavy skillet over medium-high heat until a drop of water evaporates immediately on contact and add the canola oil. Stir-fry the tofu for 3 to 5 minutes, until lightly browned, and remove to a plate. Add the shiitakes to the pan, let sit without stirring for 1 minute, then stir-fry for another minute or two, until tender. Remove to a plate. 7. Fry the eggs in the hot pan or in a separate nonstick skillet until the whites are set and the yolks are still runny. Season with salt and pepper. 8. Heat 4 wide soup bowls. Place a mound of hot grains in the middle of each one and surround with the tofu and vegetables, as well as kimchi if desired, each ingredient in its own little pile. Place a fried egg and a small spoonful of chili paste on top of the rice and garnish with the toasted nori and sesame seeds. Serve at once. Diners should break the egg into the rice. Pass the chili paste and add more as desired. Note: You can also arrange the food on a large platter and serve family style. Yield: 4 servings. Advance preparation: You can do this in whatever order is convenient for you. The grains can be cooked ahead and reheated. The vegetables can all be prepared ahead and refrigerated, then reheated before serving. It’s best to cook the tofu and mushrooms just before serving so they’re nice and hot. But since this is often a way to use leftovers, you can also reheat. Nutritional information per serving: 322 calories; 16 grams total fat; 2 grams saturated fat; 7 grams polyunsaturated fat; 6 grams monounsaturated fat; 0 milligrams cholesterol; 31 grams carbohydrates; 7 grams dietary fiber; 186 milligrams sodium (does not include salt to taste); 15 grams protein 

GMT 10:01 2018 Monday ,22 January

Cheese balls – a tasty treat

GMT 07:36 2017 Monday ,23 October

A template to make rice pudding your way

GMT 10:05 2017 Monday ,31 July

Oman dining: Saucy, creamy add-ons

GMT 13:36 2017 Monday ,08 May

Trade exhibition to focus

GMT 18:21 2017 Sunday ,07 May

Food poisoned?

GMT 16:03 2017 Friday ,05 May

Ban on Omani foods

GMT 08:33 2017 Thursday ,23 March

Tuna & tomato pasta bake

GMT 20:15 2017 Tuesday ,14 March

One ingredient five ways: Basil
Emiratesvoice, emirates voice
Emiratesvoice, emirates voice

Name *

E-mail *

Comment Title*

Comment *

: Characters Left

Mandatory *

Terms of use

Publishing Terms: Not to offend the author, or to persons or sanctities or attacking religions or divine self. And stay away from sectarian and racial incitement and insults.

I agree with the Terms of Use

Security Code*

bibimbap with tofu cucumber and carrots bibimbap with tofu cucumber and carrots

 



Name *

E-mail *

Comment Title*

Comment *

: Characters Left

Mandatory *

Terms of use

Publishing Terms: Not to offend the author, or to persons or sanctities or attacking religions or divine self. And stay away from sectarian and racial incitement and insults.

I agree with the Terms of Use

Security Code*

bibimbap with tofu cucumber and carrots bibimbap with tofu cucumber and carrots

 



GMT 10:31 2014 Tuesday ,23 December

Mirages of failure: Lebanon cannot wait

GMT 05:14 2024 Wednesday ,07 February

Sophisticated Classic Dining Room Design Ideas

GMT 18:06 2017 Wednesday ,05 July

Palm-sized baby born in UAE

GMT 06:16 2017 Thursday ,14 September

Saudi aggression wages 15 air strikes on Haradh, Medi

GMT 00:51 2016 Thursday ,01 December

Net Asset of South Korea's Overseas Funds Rise

GMT 16:18 2016 Saturday ,12 November

Indian bank shares slump as new notes prove elusive

GMT 07:16 2017 Monday ,11 September

Saudi warplanes hit Taiz

GMT 00:05 2017 Wednesday ,26 July

Leadership congratulates Tunisian presiden

GMT 06:57 2012 Thursday ,31 May

The Jump Off
 
 Emirates Voice Facebook,emirates voice facebook  Emirates Voice Twitter,emirates voice twitter Emirates Voice Rss,emirates voice rss  Emirates Voice Youtube,emirates voice youtube  Emirates Voice Youtube,emirates voice youtube

Maintained and developed by Arabs Today Group SAL.
All rights reserved to Arab Today Media Group 2021 ©

Maintained and developed by Arabs Today Group SAL.
All rights reserved to Arab Today Media Group 2021 ©

emiratesvoieen emiratesvoiceen emiratesvoiceen emiratesvoiceen
emiratesvoice emiratesvoice emiratesvoice
emiratesvoice
بناية النخيل - رأس النبع _ خلف السفارة الفرنسية _بيروت - لبنان
emiratesvoice, Emiratesvoice, Emiratesvoice