TOFU BIBIMBAP

TOFU BIBIMBAP image

Number Of Ingredients 9

10 ounces green leafy vegetable such as kale
Toasted sesame oil
Rice vinegar
Salt and freshly ground black pepper
8 ounces tofu, marinated, crumbled and pan-fried
1 cup brown rice
1 long hot green pepper, thinly sliced
3 tablespoons kimchi, finely chopped
2 eggs

Steps:

1. Using steamer function, steam green leafy veg in rice cooker until tender, about 8 minutes. Remove to a kitchen towel, wring dry and thinly slice into a bowl. Season to taste with sesame oil, rice vinegar and salt. 2. Clean out cooker and cook rice according to instructions. When done (or when cooker switches to "warm" function), quickly stir in sliced pepper and kimchi, making sure to scrape and scoop up bottom layer of rice. Smooth top. 3. Drizzle 2 teaspoons sesame oil over rice and gently break eggs on top, placing one on each side of cooker. Cover and put cooker on "cook" function for 5 minutes. 4. Switch cooker to "warm," arrange tofu and vegetables next to eggs, cover and let steam just until egg whites are opaque (yolks should be runny). Place a teaspoon of chili paste in center. 5. At table, stir dish together. (A toasty crust may have formed on bottom of rice cooker: scrape this up and mix into dish.) Scoop into serving bowls, sprinkling each with sesame seeds and scallions. Pass sesame oil, rice vinegar and chili paste for seasoning. Yield: 3 to 4 servings.