Bibimbap style rice bowl

Delicious Bibimbap style rice bowl Recipe

Savour the Asian flavours and tuck into this vegetarian delight using black rice, tofu and egg,.
Bibimbap style rice bowl
Prep Time : 0:25 | Cook Time : 0:25 | Total Time : 0:50 | Serving : 4 person.


  • 1 cup black rice

  • 300g firm tofu, cut into 1cm thick slices

  • 3cm piece fresh ginger, finely grated

  • 1 garlic clove, finely chopped

  • 2 tablespoons soy sauce

  • 1 tablespoon sesame seeds

  • 200g green beans, trimmed, halved

  • 100g fresh shiitake mushrooms, sliced

  • 1 large carrot, cut into thin matchsticks

  • 2 tablespoons vegetable oil

  • 4 eggs

  • 2 tablespoons white wine vinegar

  • 3 teaspoons sambal oelek or hot chilli sauce

  • Pinch of caster sugar

  • 1/2 teaspoon sesame oil

  • 100g red cabbage, finely shredded

  • 2 green onions, thinly sliced diagonally


  • Step 1

    Rinse rice under cold water. Cook rice following packet directions. Keep warm.

  • Step 2

    Meanwhile, place tofu in a bowl. Combine ginger, garlic and soy sauce. Pour over tofu. Turn to coat. Set aside for 10 minutes.

  • Step 3

    Place sesame seeds on a plate. Transfer tofu to a separate plate, reserving soy mixture. Press 1 side of tofu slices into sesame seeds to coat. Return to plate.

  • Step 4

    Heat a large non-stick frying pan over high heat. Cook beans, tossing occasionally, for 3 to 4 minutes or until bright green and charred. Transfer to a plate. Cook mushroom, stirring, for 2 minutes or until golden and just tender. Transfer to a bowl. Add carrot to pan. Cook for 1 minute or until charred. Transfer to a bowl. Cover to keep warm.

  • Step 5

    Heat 2 teaspoons oil in pan. Add tofu, sesame-side down. Cook for 2 minutes or until seeds are golden. Turn. Cook for a further 2 to 3 minutes or until heated through.

  • Step 6

    Heat remaining oil in a large frying pan over medium-high heat. Crack eggs into pan. Cook for 3 to 4 minutes, for sunnyside up, or until browned underneath and egg white is just set. Remove from heat.

  • Step 7

    Whisk vinegar, sambal oelek, sugar, sesame oil and 2 teaspoons water in a small jug. Arrange rice, beans, mushroom, carrot, tofu, cabbage and onion in serving bowls. Season with pepper. Top with a fried egg. Drizzle with a little vinegar sauce. Serve with reserved soy mixture.

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