Superfood Bibimbap with Crispy Tofu #dinnereasy #quickandeasy #dinnerrecipe #lunch #amazingappatizer

At the point when I asked you all in last Sunday's Favorite's post on the off chance that you needed to see some Korean enlivened nourishment, the reaction was a staggering, yes. Fortunately, I was at that point anticipating sharing a couple of plans before I leave for Korea on the seventh (it's getting so close!), yet now I am significantly increasingly energized in light of the fact that I realize you folks are anticipating these plans as well!

It will be extremely enjoyable to have the option to perceive how Korean's truly make the dishes I am endeavoring to reproduce. At the point when I return home, I'm wanting to post a couple overly bona fide Korean dishes, however up to that point, I am really eager to share what I have today!

You folks, make proper acquaintance with this Healthy January Bibimbap Bowl… the vegetarian Superfood Bibimbap with Crispy Tofu.

The PERFECT formula to prepare on Sunday, simply make the tofu and veggies, cook your grains, put everything in compartments and include an egg before serving...meal prep done and done!

Also try our recipe Cracker Barrel Hashbrown Casserole #dinnereasy #quickandeasy #dinnerrecipe #lunch #amazingappatizer

INGREDIENTS

• 1 block organic extra firm tofu
• 1/2 cup low sodium soy sauce or tamari
• 1-2 tablespoons Gochujang (Korean chili paste)
• 2 tablespoons toasted sesame oil
• 1 inch fresh ginger, grated
• 2 cloves garlic, grated
• 2 tablespoons extra virgin olive oil
• 1 cup broccoli
• 1 cup shiitake mushrooms, sliced or torn
• 1 bunch curly kale, roughly torn
• juice from 1 lime
• kosher salt
• 2 cups cooked barley, farro, or quinoa
• 4 fried eggs
• 1 avocado, sliced
• 1 cup fresh or pickled carrots and radishes
• toasted sesame seeds, for sprinkling

INSTRUCTIONS

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Press the tofu with paper towels to remove as much water as possible. Slice into 1/4 inch thick slices and add to a gallon size ziplock bag. 
3. In a small bowl, combine the 2 tablespoon water, the soy sauce, Gochujang, sesame oil, ginger, and garlic. Add half the sauce to the tofu bag (reserve the remaining for serving), tossing gently to combine. Let sit 5-10 minutes. Remove the tofu from the sauce and place in a single layer on the prepared baking sheet. Transfer to the oven and bake 10 minutes. Flip and bake another 10-15 minutes, until the tofu is crisp.
4. Meanwhile, toss the broccoli and mushrooms with 1 tablespoon oil and a pinch of salt. During the last 10-15 minutes of cooking, add the veggies to the pan with the tofu.
5. In a bowl, massage the kale with the remaining 1 tablespoons olive oil, lime juice, and a pinch of salt. 
6. To serve, divide the grains among bowls. Add the tofu, kale, broccoli, mushrooms, fried egg, avocado, carrots, and radishes. Sprinkle with sesame seeds and serve with the reserved sauce. Enjoy! 

Read more our recipe Balsamic Beet Salad #dinnereasy #quickandeasy #dinnerrecipe #lunch #amazingappatizer

Source : bit.ly/2QgakVK