Serves 4
Ingredients
Creamy Red Pepper-Ginger Dressing:
3/4 cups red bell pepper, chopped
1 Tbsp ginger, peeled and chopped
2 Tbsp shallot, chopped
1 clove garlic, chopped
2 Tbsp rice vinegar
2 tsp oil sesame
1/4 cup extra-virgin olive oil
2 tsp Bragg liquid aminos or soy sauce
1 tsp raw honey
1/2 tsp sea salt
1 pinch black pepper freshly ground
Bibimbap:
2 cups brown rice medium or long grain, rinsed
2 Tbs oil grapeseed or canola oil
14 ounces tofu, extra-firm, drained, dried and cubed
1 cup red cabbage ,shredded
1 medium carrot, grated
1 small red beet, grated
1 small zucchini, grated
1 cup sprouts sunflower or alfalfa
1 cup cherry tomatoes, halved
to taste salt and pepper
1 Tbs sesame seeds black or white
Instructions
For the dressing:
Place everything into a blender and puree until smooth.
For the rice:
In a medium pot place the rice, 4 cups of water and 1 tsp of salt and bring to a boil. Reduce to a simmer, cover and cook 45 minutes. Turn off the heat and let sit covered for 10 minutes. Remove the lid and fluff the rice with a fork.
For the tofu:
While the rice is steaming, in a medium non-stick skillet, warm the canola oil over high heat. Add the tofu in one layer and sear about a minute without stirring until golden brown. Flip the tofu over and cook 2-3 minutes more until golden brown on the other side. Remove from pan and drain on a paper towel. Season with salt and pepper.
To assemble:
Divide the rice into 4 bowls. Place a spoonful of tofu in the center of each bowl and surround the tofu with piles of the cabbage, carrot, red beet, zucchini, sprouts and cherry tomatoes. Drizzle the dressing over the top of each bowl and garnish with sesame seeds. Serve extra dressing on the side.
Sourcing Notes:
On Oʻahu I recommend the following...