Cool Recipe Alert: Roasted tofu bibimbap bowl

Northwestern University Dining’s District Executive Chef Christopher Studtmann has been getting into the plant-based, fast-casual trend in a big way with dishes like this roasted tofu bibimbap bowl. He’s been serving it at Sargent Hall’s new Greens & Things concept, where students can customize the bibimbap bowls to a degree, but the components are all guaranteed to work together: fresh, crisp veggies; sesame oil; spicy ginger; tofu lacquered to a golden brown in soy sauce and jasmine rice topped with your favorite hot sauce. What could be better?

Roasted tofu bibimbap bowl

YIELD: 4 servings

For roasted tofu:
1 lb. firm tofu, diced ¾”
2 Tbsps. canola oil
1 Tbsp. crushed red pepper
¾ tsp. five spice powder
1 tsp. sesame seeds
1 tsp. fresh ginger, grated
1½ tsps. sesame oil
3 Tbsps. green onion, sliced thin
2 Tbsps. soy sauce

For rice:
1½ cups jasmine rice
3 cups water
¼ tsp. salt
3 Tbsps. green onion, sliced thin

For bowl:
¾ cup cucumber, julienned
¾ cup zucchini, julienned
¾ cup carrot, julienned
¾ cup spinach, chiffonade
¾ cup napa cabbage, chiffonade
¾ cup shiitake mushroom, sliced

1. For roasted tofu: Heat oven to 450°F degrees. Combine canola oil, crushed red pepper, five spice powder, sesame seeds and ginger in small sauce pan and heat on stove over medium heat. Let steep for 30 seconds to bring flavors together.
2. Remover pan from heat. Stir in green onions, sesame oil and soy sauce when cooled. Mix tofu with oil mixture, lay out in baking pan and roast for 8 to 10 minutes or until golden brown.
3. For rice: Combine rice, water and salt in medium sauce pot. Place on stove on high heat and bring to a boil. Once water boils, cover with tight-fitting lid and reduce heat to low for 15 to 20 minutes. Add green onion, fluff with fork and cover for an additional 5 minutes.
4. To assemble bowl: Place ¾ cup rice in each bowl, add 3 Tbsps. of cucumber, zucchini, carrot, spinach, napa cabbage and mushroom in small piles around the bowl. Add ¼ cup of roasted tofu to bowl.
5. Garnishing suggestions: Finish bowl with your favorite Sriracha sauce or other hot sauce, sesame oil, soy sauce, green onions, sesame seeds, crispy fried onions or whatever your would enjoy/customize.

Photo and recipe: Northwestern University Dining