At our house we’re always trying all different kinds of rice dishes from different countries. This recipe is a vegan version of the wonderful, colorful Korean dish Bibimbap.

INGREDIENTS:

Serves: 4

For garnish, spring onion cut into small pieces

Salt and pepper to taste

2 tbsp chilli sauce (or to taste)

1 cup of broccoli – cut into small pieces

2 cups cooked jasmine rice (any other rice works as well)

METHOD

Preheat oven to 350 F

Add oil to a frypan and put on medium heat.

Add tofu, leave for 40 seconds, then stir and let sit again–this makes the tofu golden brown on all sides. Keep aside.

Add ginger, garlic and onion to the oil, then stir for a minute. Add carrots and broccoli, stir, and add beans.

Now, add mushrooms, bamboo shoots, celery, and snow peas.

Add vinegar, salt and pepper, chili sauce, soy sauce, and tofu.

Finally add the rice and mix for about 2 or 3 minutes. Turn off the heat.

Put the rice mixture into a baking dish then cover with aluminium foil. Put in the oven for about 15 minutes.

Keep covered with foil for about 5 minutes

Garnish with spring onions and cucumbers.