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Photo of Veggie bibimbap by WW

Veggie bibimbap

7
Points® value
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
Traditionally made with beef, this take on the classic Korean rice dish is a thumbs up for vegetarians

Ingredients

Calorie controlled cooking spray

4 spray(s)

Plain Tofu

280 g, extra-firm, cut into 3cm cubes

Egg, whole, raw

4 large, raw

Carrots, raw

250 g, peeled and coarsely grated

Root Ginger

20 g, finely grated

Garlic

2 clove(s), crushed

Yutaka Korean Kimchi

140 g, spicy (vegetarian)

Spinach

200 g

Brown Rice, dry

240 g, cooked to pack instructions

Soy Sauce

3 tablespoon(s), dark

Instructions

  1. Mist a large wok or frying pan with cooking spray and fry the tofu over a medium-high heat for 3-4 minutes or until golden on all sides. Transfer to a plate and keep warm. Mist the pan again and fry the eggs for 3-4 minutes until the whites are crisp but the yolks are still runny, or as desired. Remove to another plate and set aside, covered, to keep warm.
  2. Mist the pan again and fry the carrots, ginger and garlic for 2 minutes, then add the kimchi. Cook for another minute, stirring constantly. Stir in the spinach until wilted, then add the rice and soy sauce and stir until the rice mixture is piping hot. Add the tofu and gently mix in.
  3. Divide between four bowls. Top with a fried egg to serve.

Notes

You could add ZeroPoint™ broccoli florets to your meal for a bit of extra crunch and flavour

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