Need a gluten free main course? Bibimbop could be a super recipe to try. This recipe makes 4 servings with 808 calories, 24g of protein, and 19g of fat each. This recipe covers 41% of your daily requirements of vitamins and minerals. A mixture of sesame oil, garlic, julienne-cut carrot, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the apple cider vinegar you could follow this main course with the eggless plum cake , how to make plum cake as a dessert. From preparation to the plate, this recipe takes about 1 hour and 6 minutes.
Cut tofu into 3/4-inch-thick slices.
Place tofu in a single layer on several layers of paper towels; cover with additional paper towels.
Let stand 30 minutes, pressing down occasionally.
Combine 1/3 cup water, vinegar, 1 teaspoon sugar, 1/2 teaspoon garlic, 1/2 teaspoon ginger, and crushed red pepper in a small saucepan. Bring to a boil.
Add carrot, and remove from heat; let stand 30 minutes.
Remove tofu from paper towels; cut into 3/4-inch cubes.
Place tofu in a medium bowl.
Combine remaining 1 teaspoon sugar, 1/2 teaspoon garlic, remaining 1/2 teaspoon ginger, soy sauce, and 1 tablespoon oil, stirring with a whisk.
Add 1 tablespoon soy sauce mixture to tofu; toss gently.
Heat a 10-inch cast-iron skillet over high heat for 4 minutes.
Add 1 tablespoon sesame oil; swirl to coat.
Add rice to pan in a single layer; cook 1 minute (do not stir).
Remove from heat; let stand 20 minutes.
Heat a large nonstick skillet over medium-high heat.
Add 1 teaspoon oil; swirl to coat.
Add 1 1/2 teaspoons soy sauce mixture and bean sprouts to pan; saut 1 minute.
Remove sprouts from pan; keep warm.
Add 1 teaspoon oil to pan; swirl to coat.
Add mushrooms to pan; saut 2 minutes. Stir in 1 1/2 teaspoons soy sauce mixture; saut 1 minute.
Remove mushrooms from pan; keep warm.
Add 2 teaspoons oil to pan; swirl to coat.
Add tofu to pan; saut 7 minutes or until golden brown.
Remove tofu from pan; keep warm.
Add remaining 1 teaspoon oil to pan; swirl to coat.
Add remaining 1 teaspoon garlic and remaining 1 tablespoon soy sauce mixture; saut 30 seconds.
Add spinach to pan; saut 1 minute or until spinach wilts.
Remove spinach from pan; keep warm. Reduce heat to medium. Melt butter in pan. Crack eggs into pan; cook 4 minutes or until whites are set.
Place 3/4 cup rice in each of 4 shallow bowls. Top each serving evenly with carrots, sprouts, mushrooms, tofu, and spinach. Top each serving with 1 egg and 1 teaspoon chili paste.
Sprinkle evenly with salt.