Inspired by: Bibimbap
- All year
Warm Bibimbap with Cooked Namul (Egg-free)
- Serves
- 4
- Portion
- 1 bowl
- Time
- 50 min
- Texture
- Soft
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Tridoshic
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Rice, white basmati (raw) | 1¼ cups, cooked soft | 250 g | 1250 g | |
| Spinach (palak) | blanched | 200 g | 1000 g | |
| Mung bean sprouts | blanched | 150 g | 750 g | |
| Carrot | julienned, sautéed | 120 g | 600 g | |
| Zucchini / tori | sautéed | 120 g | 600 g | |
| Tofu, firm | pan-seared | 200 g | 1000 g | |
| Sesame (til) oil | 1 tbsp + 1 tsp | 20 g | 100 g | |
| Soy sauce / tamari (gluten-free) | 1 tbsp | 15 ml | 75 ml | |
| Sesame seeds (til) | 2 tsp | 10 g | 50 g | |
| Miso (white or barley) | 1 tbsp (mild sauce) | 15 g | 75 g | |
| Jaggery (gur) | 1 tsp | 5 g | 25 g | |
| Kashmiri chilli powder (mild) | pinch paprika (instead of gochujang) | 0.3 g | 1.5 g |
Method
How to cook it
Step 1: Season each vegetable separately with a little sesame oil and salt.
Step 2: Sear tofu with soy.
Step 3: Mix miso, jaggery, paprika and water to a mild sauce.
Step 4: Bowl rice; arrange toppings in a circle; add sauce; mix at the table.
Nutrition
Per serving, estimated
Moderate salt · 1 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromBeef and fried egg→Totofu
- FromHot gochujang→Tomild miso sauce
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