Name: Green tofu bibimbap
Cook time: 30 min
Yield: 4
Cuisine: Korean
Ingredients: 1 cup short grain rice,rinsed; 1 broccoli,chopped; 1 tbsp sesame oil; 2 garlic cloves,crushed; 2 tbsp mirin; 400g silken tofu,chopped; 2 spring onions,thinly sliced; ¼ cup kecap manis (sweet soy sauce); 2 tbsp chilli oil; toasted mixed sesame seeds (optional),to serve; purple shiso (optional),to serve

Blended broccoli adds fresh flavour to the sauce.James Moffat

easyTime:<30 minsServes:4

This vegetarian bibimbap bowl trades the traditional beef for silken tofu,with flavour coming from a quick and easy broccoli-garlic sauce. Using fresh,chilled tofu makes this dish ideal for hot weather,while leftovers can be eaten straight from the fridge.

Ingredients

1 cup short grain rice,rinsed
1 broccoli,chopped
1 tbsp sesame oil
2 garlic cloves,crushed
2 tbsp mirin
400g silken tofu,chopped
2 spring onions,thinly sliced
¼ cup kecap manis (sweet soy sauce)
2 tbsp chilli oil
toasted mixed sesame seeds (optional),to serve
purple shiso (optional),to serve

Method

Step1
To cook the rice,place in a small saucepan with 1½ cups of water. Bring to a boil over medium heat. Reduce the heat to low,cover with a lid and cook for 12 minutes. Remove from the heat and stand,covered with a lid,for 5 minutes.
Step2
Place the broccoli,including the stem,in a food processor and pulse until finely chopped. Heat the oil in a large wok over high heat. Add the broccoli and garlic to the wok and cook for 4 minutes,or until just tender. Remove from the wok and set aside. Add the rice and mirin to the wok,and toss to cook for 2 minutes.
Step3
Combine the broccoli with the rice and divide between bowls. Top with tofu,spring onion and sesame seeds. Drizzle with kecap manis,chilli oil and garnish with shiso.