Plenty of flavors & textures going on in this zesty dish including an array of veggies & tempeh tossed with our special bibimbap sauce.
MEAL KIT CONTENTS:
8 oz ground tempeh
6 oz zucchini
6 oz button mushrooms
6 oz carrots
0.5 oz ginger & garlic mixture
5 oz jasmine rice
1 oz sliced raddishes
1 oz onion & white wine vinegar
4 oz Bibimbap sauce*
*Bibimbap sauce: sesame oil, gochujang, liquid aminos, honey
INGREDIENTS NOT SUPPLIED:
Salt & pepper
KITCHEN ITEMS NEED:
Large non-stick skillet/pot
Medium saucepan & lid for rice
Chopping board & knife
NUTRITIONAL INFORMATION (per serving)
*Approximate Values Based On My Fitness Pal
Wash & dry all produce
Peel carrots into ribbons or thin strips
Cut zucchini into bit size pieces
1: Prepare Rice
Pour rice into a medium saucepan. Add 10 oz of water with a pinch of salt. Bring to boil, cover & cook for 8-10 minutes. Remove the lid, fluff with a fork & set aside.
2: Cook carrots & zucchini
Heat a drizzle of olive oil in a large pan over medium-high heat. Add carrot & cook until tender but still crisp, 3-4 minutes. Remove from pan & set aside. Add another tsp of oil to pan & repeat with zucchini; remove from pan once cooked.
3: Cook mushrooms
Add mushrooms & drizzle of olive oil to pan & cook for 5 minutes until very tender. Remove from pan & set aside.
4: Prepare Tempeh
Heat another drizzle of oil in same pan over medium-high heat. Add garlic & ginger mixture & cook until fragrant, about 30 seconds. Add tempeh, breaking up into pieces & cook about 4 minutes. Increase heat to high & continue cooking until browned & crisp, about 3 minutes. Pour in 1/2 bibimbap sauce & mix together well. Season with salt & pepper.
5: To serve
Divide rice between bowl & arrange tempeh & vegetables on rice. Add radishes and pour remaining bibimbap sauce & scallion vinegar mixture on top & serve.