£319.99
Vegan

Vegan Bibimbap

Item No. REC8960EU
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By Ninja Kitchen
  • Contains sesame
  • Contains Soy
Prepared with
Ninja Foodi MAX 15-in-1 SmartLid Multi-Cooker with Smart Cook System 7.5L OL750UK
Model: OL750UK
£319.99
Marinate Time
15m
Additional Cook Time
7m
Total Time
45m
Easy
4
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Ingredients

For the tofu

  • 10oz extra firm tofu, patted dry, sliced 1cm thick
  • 2 tbsp light soy sauce (or tamari for gluten-free)
  • 1 tbsp agave nectar
  • 1 tbsp sesame oil
  • 1 tbsp rice wine
  • 1 tbsp spring onions, finely chopped
  • 1 garlic clove, peeled, minced
  • Freshly ground black pepper

For the vegetables

  • 4oz cucumber, sliced into 1/2cm thick half moons
  • ¾ tsp sea salt, divided
  • 1 tbsp vegetable oil
  • 5oz carrots, peeled, julienned
  • 4oz shiitake mushrooms, finely sliced
  • 7oz bean sprouts, blanched
  • 7oz spinach leaves, blanched
  • 3 tbsp chopped spring onions
  • 1 tbsp sesame oil
  • 1 large garlic clove, peeled, minced
  • 2 tsp sesame seeds

For the rice

  • 8oz sushi rice (soaked in cold water for 30 minutes)
  • 10fl. oz cold water

For the bibimbap sauce

  • 4 tbsp gochujang paste
  • 1 tbsp agave nectar
  • 1 tbsp sesame oil
  • 1 tbsp water

Instructions

Step 1
In a shallow dish, mix marinade together for tofu. Leave tofu to marinate for 10-15 minutes. 

Step 2
Toss cucumber slices with ½ teaspoon of sea salt and leave to marinate for 10 minutes before squeezing out excess water. Place into a large bowl and set to one side.  

Step 3
Move the slider to AIR FRY/HOB position. Select SEAR/SAUTÉ and set to 4. Select START/STOP to begin.  

Step 4
Preheat for 2 minutes, then add oil, carrots, and shiitake mushrooms. Sauté for 2-3 minutes then remove vegetables from cooking pot and add to cucumber. Wipe cooking pot clean and return to unit.  

Step 5
Rinse sushi rice until water runs clear. Add to the cooking pot along with 310ml cold water. Place reversible rack in the cooking pot in the top position. Place slices of marinated tofu on top.  

Step 6
Close lid and move slider to the COMBI-STEAM position. Select STEAM AIR FRY, set temperature to 200°C and time to 4 minutes. Select START/STOP to begin, (this will STEAM for approximately 8 minutes before switching to STEAM AIR FRY). 

Step 7
Whilst rice and tofu are cooking, add cucumber, bean sprouts, spinach, spring onions, sesame oil, garlic, sesame seeds and remaining sea salt together. Stir to combine.  

Step 8
In a small bowl, mix the ingredients for bibimbap sauce together and set to one side. 

Step 9
Once cooking is complete carefully remove tofu and reversible rack. Fluff up the rice and serve immediately with tofu, vegetables and bibimbap sauce.