Contents of your meal kit:
tofu
jasmine rice
mushrooms
scallions
bok choy
bibimbap sauce
pickled carrots
Cookware needed: saucepan with lid, medium or large nonstick skillet
Finishing steps:
- Place rice in a saucepan and add enough water to come 1/4 to 1/3-inch above the rice. Bring to a boil, cover and reduce heat to the lowest setting. Simmer 10-15 minutes, or until all of the water is absorbed. When done remove from heat, keep covered, and let sit at least 5 minutes before fluffing with a fork. Continue with other steps while rice is cooking.
- Remove tofu from packaging. Slice into 1/2-inch slabs, and place on a paper towel to dry.
- Wipe mushrooms clean with a damp paper towel and thinly slice. Trim scallions and thinly slice on a diagonal. Cut the bok choy in half lengthwise, rinse thoroughly, lay cut side down on a paper towel to dry. Slice crosswise into 1-inch pieces, keeping the white parts and green parts separate.
- Heat a small amount of oil in a nonstick skillet over med-high heat. Add tofu and cook 5 minutes, flip and cook another 3 minutes. Remove skillet from heat, add HALF the bibimbap sauce and turn to coat. Transfer to a plate, drizzle with any remaining sauce and cover to keep warm.
- Add a small amount of additional oil to the hot skillet. Add mushrooms, season with salt & pepper and sauté 2-3 minutes or until browned and softened. Remove from skillet, and keep warm.
- If necessary, add additional oil to the same skillet. Add the white parts of the bok choy, and sauté about 2 minutes. Then add the greens and the other HALF of the bibimbap sauce. Allow to cook another minute, or until greens are just wilted.
- Divide rice between bowls and top with tofu, mushrooms, bok choy, and pickled carrots. Garnish with scallions.
Notes: This dish is often served with a fried egg on top, so feel free to add that if you have one lying around!