Bibimbap is a Korean dish that is served in a bowl with rice topped with sauteed and seasoned vegetables and beef (marinated and cooked). For Clara, I use crushed tofu instead of rice to get similar texture, and soy sauce mixed with sesame oil instead of traditional chili pepper paste.
70g tofu (Wild Wood Organics Sprout tofu – extra firm)
14g button mushroom
28g thinly sliced beef (marinate with say sauce, splenda, sesame seed, ground pepper, crushed garlic, then sautee in heated pan with little bit of canola oil)
1/2T sesame oil
1/4 soy sauce
1/4 crushed toasted sesame seeds
salt, ground pepper for seasoning
crush tofu and blot out water by rolling them on paper towel. sauteed with 1T of sesame oil, seasoned with salt and pepper
thinly slice the zucchini, button mushroom, carrot and sauteed them individually with 1/2T of sesame oil , seasoned with salt and pepper. mix the egg well and make thin layer in pan flipping once until both sides are cooked, but not browned. slice them into thin strips.
make sauce by combining sesame oil, soy sauce, sesame seeds, and a dash of ground pepper.
for assembly, lay the tofu in the bottom of a bowl, then lay the vegetables, egg, and meat. serve with the sauce.
to eat, pour the sauce little at a time to your taste preference as you mix everything together.