Korean Tofu Veggie Bowl
This Bibimbap-style Korean tofu veggie bowl, or a mixing of various ingredients with rice, is a melody of flavors, textures and colors.
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Cooking tools:
- Rice cooker
- Pastry brush
- Grater
- Chef's knife
- Cutting board
- Baking sheet
- Parchment paper
- Oven
- Saute pan
- Saucepan
- Skillet
- Spatula
- Mixing bowl
- Spoon
- Measuring spoon
- Measuring cup
- Serving bowl
Ingredients
- 1 ½ cups brown rice
- 1 block extra firm tofu
- 6 cups spinach
- 1 cup mushrooms, sliced
- 1 ¼ cups bean spouts
- 1 large cucumber, sliced thinly into rounds (about 1 cup)
- 2 tsp sesame seeds
- 1 ⅓ cups carrot, grated
- 5 tbsp low-sodium soy sauce
- 3 tsp garlic paste
- 3 tsp sesame oil
- 2 ½ tbsp seasoned rice wine vinegar
- 1 tsp salt
- 1 tsp sugar
- 3 green onions, chopped
- 4 large eggs
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