Bang bang tofu bibimbap
Ingredients
- Rice
- ⅓ cup soy sauce
- 1 courgette, julienned
- 1 - 2 carrots, julienned
- 1 cup sliced shiitake mushrooms
- 1 red pepper
- Pak choi
- ½ cup spring onions
- 1 block tofu
- ½ cup cornflour
- ½ cup Japanese mayo
- 4 tbsp sweet chilli sauce
- 1 tbsp Sriracha
Steps
- Drain and press the tofu.
- Cook the rice.
- Cook each vegetable one at a time in the wok with 1 tsp soy sauce and sesame oil.
- Mix light mayo, sweet chilli sauce and sriracha together.
- Cube the tofu and in a bowl toss to coat with the cornflour.
- Cook the tofu in the frying pan, in multiple batches if necessary, browning on all sides.
- Toss tofu in Bang Bang sauce until well-coated.