Skillet Quinoa Bibimbap

Crispy pan-seared tofu and sautéed seasonal vegetables layered over fluffy quinoa, topped with a fried egg and mild sesame-tamari drizzle.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 4
• Cuisine: Korean
• Difficulty: Easy
• Cost: $2.08/serving

Dietary

• Vegetarian
• Gluten-Free
• Dairy-Free
• Nut-Free
• Pescatarian
• Low-Calorie
• Low-Saturated-Fat
• Low-Fat
• Low-Sugar

Tags

• sauté
• quick
• healthy
• savory
• budget-friendly

Ingredients

• 1 package firm tofu (drained, pressed dry, and diced into 1/2-inch cubes)
• 1 cup quinoa (rinsed)
• 4 large eggs
• 1 zucchini (cut into matchsticks)
• 1 cup shredded carrots
• 4 cup baby spinach
• 1 tablespoon toasted sesame oil
• 2 tablespoon gluten-free tamari
• 2 clove garlic (minced)
• 0.5 teaspoon salt

Instructions

1. Combine the rinsed quinoa with 2 cups of water and 1/4 teaspoon of the salt in a medium saucepan. Bring to a boil, reduce to low, cover, and cook for 15 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes.
2. In a small bowl, mix together the gluten-free tamari, 1/2 tablespoon of the toasted sesame oil, and the minced garlic to create the seasoning sauce.
3. Heat 1/4 tablespoon of sesame oil in a large nonstick skillet over medium-high heat. Add the diced tofu and sear for 6 to 8 minutes, turning occasionally until golden brown on all sides. Drizzle with 1 tablespoon of the seasoning sauce, toss to coat, and remove to a plate.
4. In the same skillet, sauté the zucchini matchsticks and shredded carrots with a pinch of the remaining salt for 2 minutes until tender-crisp. Add the baby spinach and cook for 1 minute until just wilted. Transfer the vegetables alongside the tofu.
5. Lightly oil the skillet and crack in the 4 eggs. Cook sunny-side up or over-easy for 2 to 3 minutes until the whites are fully set and yolks remain slightly soft.
6. Divide the warm cooked quinoa among four wide bowls. Arrange sections of seasoned tofu, zucchini, carrots, and spinach over the quinoa. Top each bowl with a cooked egg and drizzle with the remaining garlic-tamari sauce before serving.

Notes

Rinsing the quinoa prior to cooking removes natural saponins for a clean, nutty flavor.

Nutrition (per serving)

• Calories: 378
• Protein: 23.3 g
• Carbohydrates: 37.3 g
• Fat: 14.8 g
• Fiber: 6.5 g
• Sodium: 926 mg
• Saturated Fat: 2.2 g
• Sugar: 5.3 g
• Cholesterol: 193 mg