A stir fry, essentially. Sondra and Lexi made a terrific version for a vegetarian bibimbap supper at the ranch. Bonus points: if you don’t use an egg, it’s also vegan.
Crispy Tofu Bibimbap with Mustard Greens and Zucchini
From Food & Wine, August 2013
1 tablespoon rice vinegar
1 teaspoon sugar
2 Persian cucumbers, thinly sliced
2 teaspoons grated peeled fresh ginger
Kosher salt
1 cup sushi rice
1/4 cup plus 2 tablespoons vegetable oil
2 garlic cloves, minced
12 ounces shiitake mushrooms, stemmed and caps thickly sliced
One 14-ounce box extra-firm tofu, patted dry and cut into 3-by- 1/3-inch sticks
One 12-ounce bunch of mustard greens—stems and inner ribs removed, leaves coarsely chopped
1 tablespoon toasted sesame oil
1 small zucchini, cubed
2 tablespoons kecap manis (Indonesian sweet soy sauce) or 2 tablespoons of soy sauce mixed with 1 teaspoon of molasses
4 scallions, thinly sliced
Gochujang (Korean chile paste, see Note) or Sriracha, for serving
In a small bowl, combine the vinegar with the sugar, cucumbers, 1 teaspoon of the ginger and 1/2 teaspoon of salt. Set aside.
In a medium saucepan, combine the rice with 1 1/3 cups of water and bring to a boil. Cover and cook over very low heat until tender, 20 minutes. Remove from the heat and let stand for 5 minutes, then fluff with a fork.
Meanwhile, in a nonstick skillet, heat 2 tablespoons of the vegetable oil. Add the garlic and shiitake, season with salt and cook over high heat, stirring, until browned, 6 minutes; scrape onto a platter. Heat 1 tablespoon of the vegetable oil and add the tofu. Cook over high heat, turning, until browned, 5 minutes. Scrape the tofu onto the platter, keeping it separate from the mushrooms.
Heat 2 tablespoons of vegetable oil in the skillet. Add the remaining 1 teaspoon of ginger and stir-fry for 30 seconds. Add the mustard greens and sesame oil, season with salt and cook until the greens are wilted and just tender, 4 minutes. Add the greens to the platter. Wipe out the skillet. Heat the remaining 1 tablespoon of vegetable oil in the skillet. Add the zucchini and cook over high heat until softened, 3 minutes. Add the kecap manis and cook until the zucchini is glazed, 1 minute; scrape onto the platter. Keep warm.
Mound the rice in bowls and arrange the cooked vegetables in separate piles. Using a slotted spoon, add the pickled cucumbers to the bowls. Garnish with the scallions and a dollop of gochujang and serve.
