4green onionsthinly sliced (white and green parts divided)
4ouncesshiitake mushroomssliced thin
3carrotscut into matchsticks
2cupscooked quinoa(about 2/3 cup dry)
2tablespoonstoasted sesame seeds
3tablespoonsgochujang*Korean chili pepper paste
Prepare the Crispy Tofu as directed in the recipe. In a small bowl, stir together 2 tablespoons soy sauce, 1 tablespoon honey, and 1 tablespoon sesame oil. Toss with cooked tofu and set aside.
Set out 4 bowls for the cooked vegetables. Bring a large pot of water to a boil. Add chopped kale and cook for 3 minutes, until crisp-tender. Remove from the water, squeeze dry, and place in one of the prepared bowls. Toss with 1 1/2 teaspoons soy sauce, 1 teaspoon sesame oil, and 1 teaspoon minced garlic. Set aside.
Refill pot with fresh water and return to boil. Add bean sprouts and cook until tender and slightly translucent, 2-3 minutes. Remove to a bowl, toss with 1/2 teaspoon soy sauce. Set aside.
Heat 2 teaspoons olive oil in a large skillet. Add white parts of the green onions, 1 teaspoon garlic, and mushrooms. Sautee for 4 minutes, until the mushrooms are tender. Toss with 1 teaspoon soy sauce and remove to one of the prepared bowls.
In the same skillet, heat the remaining teaspoon of olive oil. Add carrots, the remaining 2 teaspoons sesame oil, and the remaining teaspoon minced garlic. Sauté 2-3 minutes, until slightly tender. Remove to final bowl.
Just before serving, heat a lightly oiled skillet over medium heat. Fry the eggs sunny side up.
In a small bowl, stir together the chili pepper paste and the remaining tablespoon of honey.
To serve: Place cooked quinoa in the bottom of the bowl. Then top with small mounds of tofu, kale, mushrooms, carrots, and bean sprouts. Top with toasted sesame seeds, a fried egg, and the green tops of the green onions. Serve with the chili bean paste.
*Gochujang is available in many grocery stores and at Asian specialty food stores. It will give you the most authentic and appropriate spice, but If you substitute sriracha in a pinch, I won't tell.
TO STORE: This dish is best enjoyed the day it is made. However, leftover bibimbap veggies and tofu may be stored for up to two days in the fridge.
TO REHEAT: Warm veggies and tofu in a wok over medium heat until heated through. Serve with a freshly fried egg, if desired. Alternatively, you may warm in the microwave. Note that the veggies and tofu will lose some of their crunch when reheated.