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Vegetarian bibimbap

Each vegetable cooks separately, for a minute or two: that keeps the colours and textures distinct in the bowl.

Hot dish · 2 servings · Prep time 30 min

Per serving

Calories574kcal
Protein28g
Carbs75g
Fat17g

Ingredients

  • 150 gWhite rice
  • 150 gTofu
  • 2 pieceEggs
  • 200 gSpinach
  • 150 gCarrots
  • 150 gBean sprouts
  • 200 gCourgettes
  • 10 mlSesame oil
  • 25 mlSoy sauce

Method

  1. Cook the rice. Cut the carrot and courgette into matchsticks and the tofu into cubes.
  2. In a pan with a few drops of sesame oil, stir-fry the carrot, courgette, bean sprouts and spinach separately, 1 to 2 minutes each. Set aside.
  3. Brown the tofu for 5 minutes, then fry the eggs.
  4. Put the rice in two bowls, arrange the vegetables and tofu around it, the egg in the centre, and drizzle with soy sauce and the remaining oil.

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Indicative values computed from the ANSES Ciqual food table. They vary with the products used and the cooking.

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