Dinner
Bibimbap-style bowl with tofu
Korean-inspired rice bowl with crisp tofu.
Cooking mode in the app: one step at a time, with gentle timers.
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LeafUp › Plates › Bibimbap-style bowl with tofu
You need (serves 2)
- Brown rice for two (150 g uncooked)
- A block of firm tofu (about 400 g)
- Two handfuls of spinach (about 60 g)
- A carrot and half a cucumber
- A spoon of reduced-salt soy sauce and a little chilli paste (check the label)
- A spoon of sesame seeds and a spoon of rapeseed oil
How to make it
- Cook the rice. Fry the cubed tofu in the oil until golden.
- Wilt the spinach in the pan for a minute, and cut the carrot and cucumber into thin sticks.
- Arrange everything over the rice, top with sesame and serve with soy sauce and chilli paste.
Allergens This plate contains soy, sesame, gluten (most soy sauce and some chilli pastes). Always check product labels, as brands vary.
Good to know
With coeliac disease, choose gluten-free wholegrains such as brown rice, buckwheat, millet, quinoa or oats labelled gluten-free.
Dried red kidney beans must be soaked and boiled hard before eating; see Basics. Tinned beans are safe as they are.
Taking a blood thinner such as warfarin? Greens are rich in vitamin K. Keep the amount you eat steady rather than suddenly eating much more, and ask your doctor.
Allergic to nuts or peanuts? Use the nut-free filter on Plates, and seeds only if they are safe for you. Whole nuts are a choking risk for children under 5.
LeafUp gives general food guidance for adults. It is not medical or dietary advice. With a health condition, during pregnancy or with allergies, ask your doctor or a dietitian.
