Bibimbap Bowl with Tofu and Egg

Ingredients

• 5 carrots
• 3 spring onions
• 3 tbsp Sesame oil
• 2 tbsp Lime juice
• 1 tbsp honey
• iodized salt (with fluoride)
• Pepper
• 4 eggs
• 1 Garlic clove
• 400 g Tofu
• 2 packs reis-fit (Express Basmati Rice)
• 2 tbsp Soy sauce
• 0.5 tsp ground coriander
• 1 tbsp tahini (15 g; sesame paste)
• 100 g yogurt (1.5% fat)
• 1 tsp Sambal oelek
• 1 handful cilantro (5 g)
• 2 tbsp sesame seeds (25 g)

Instructions

1. 1.

   Peel and cut carrots into long thin strips with a vegetable peeler. Trim spring onions, wash, and slice diagonally into rings. Toss carrots and spring onions with 1 tbsp sesame oil, lime juice, honey, salt, and pepper.

2. 2.

   Boil eggs for 6–8 minutes until soft‑set, then shock in cold water and set aside. Peel and mince garlic. Pat tofu dry and cut into cubes.

3. 3.

   Heat 1 tbsp sesame oil in a pan, add garlic, and sauté for 2 minutes over medium heat. Lightly press the rice packs to fluff, tear open, and add rice with 4 tbsp water to the pan; steam everything together for 2–3 minutes over medium heat.

4. 4.

   Meanwhile, heat remaining oil in another pan, fry tofu over high heat for 5 minutes on all sides. Season with 1 tbsp soy sauce, salt, pepper, and cilantro. Whisk tahini, yogurt, leftover soy sauce, sambal oelek, and 1–2 tbsp water to make the sauce; season with pepper.

5. 5.

   Halve the eggs, peel them, and set aside. Rinse cilantro, shake dry, and pluck leaves. Assemble four bowls with rice, carrot salad, and eggs; top with tofu and drizzle sauce and sesame seeds.