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🍽️ Bibimbap Bowl with Tofu and Egg

532 kcal · 30 min · 4 servings

Ingredients

• 5 Carrots
• 3 Spring onions
• 3 tbsp Sesame oil
• 2 tbsp Lime juice
• 1 tbsp Honey
• Iodized salt (with fluoride)
• Pepper
• 4 Eggs
• 1 Garlic clove
• 400 g Tofu
• 2 pack rice-fit (Express Basmati Rice)
• 2 tbsp Soy sauce
• 0.5 tsp ground coriander
• 1 tbsp Tahini (15 g; sesame paste)
• 100 g Yogurt (1.5% fat)
• 1 tsp Sambal oelek
• 1 handful Coriander (5 g)
• 2 tbsp Sesame (25 g)

Instructions

1. 1. Peel the carrots.
2. 2. Slice the carrots into long, thin strips using a vegetable peeler.
3. 3. Wash the spring onions.
4. 4. Cut the spring onions diagonally into rings.
5. 5. Place the prepared vegetables in a bowl.
6. 6. Add one tablespoon of sesame oil.
7. 7. Add lime juice.
8. 8. Add honey.
9. 9. Mix the vegetables with the ingredients well.
10. 10. Season the mixture with salt.
11. 11. Season the mixture with pepper.
12. 12. Put water in a pot and bring it to a boil.
13. 13. Boil the eggs in the boiling water.
14. 14. Cook the eggs for 6 to 8 minutes.
15. 15. Make sure the eggs are soft-boiled.
16. 16. Rinse the eggs under cold water.
17. 17. Set the eggs aside.
18. 18. Peel the garlic.
19. 19. Chop the garlic finely.
20. 20. Pat the tofu dry with a kitchen towel.
21. 21. Cut the tofu into cubes.
22. 22. Heat one tablespoon of sesame oil in a pan.
23. 23. Sauté the chopped garlic in the pan.
24. 24. Sauté the garlic for 2 minutes.
25. 25. Sauté the garlic over medium heat.
26. 26. Gently press on the rice packets to loosen the rice.
27. 27. Open the rice packets.
28. 28. Add the rice to the pan.
29. 29. Add 4 tablespoons of water to the pan.
30. 30. Simmer the rice in the pan.
31. 31. Simmer the rice for 2 to 3 minutes.
32. 32. Simmer the rice over medium heat.
33. 33. Heat the remaining oil in a separate pan.
34. 34. Fry the tofu in the separate pan.
35. 35. Fry the tofu over high heat.
36. 36. Fry the tofu for 5 minutes.
37. 37. Fry the tofu on all sides.
38. 38. Season the tofu with one tablespoon of soy sauce.
39. 39. Season the tofu with salt.
40. 40. Season the tofu with pepper.
41. 41. Season the tofu with coriander.
42. 42. Put tahini in a bowl for the sauce.
43. 43. Add yogurt to the bowl.
44. 44. Add the remaining soy sauce to the bowl.
45. 45. Add Sambal Oelek to the bowl.
46. 46. Add 1 to 2 tablespoons of water to the bowl.
47. 47. Whisk the sauce until smooth.
48. 48. Season the sauce with pepper to taste.
49. 49. Peel the boiled eggs.
50. 50. Cut the boiled eggs in half.
51. 51. Wash the coriander.
52. 52. Shake the coriander dry.
53. 53. Pick off the coriander leaves.
54. 54. Fill 4 bowls with the rice.
55. 55. Fill the bowls with the carrot salad.
56. 56. Fill the bowls with the eggs.
57. 57. Place the tofu on the bowls.
58. 58. Drizzle the bowls with the sauce.
59. 59. Sprinkle the bowls with sesame seeds.

Nutrition per serving

• kcal: 532
• Protein: 29 g · Fett/Fat: 24 g · Carbs: 49 g