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Hello food world!
Oh look, I am actually putting posts out on time again, isn’t that amazing? I am still very cold, but I am doing the things that I need to do to make sure that Momnoms is back up and running and we are growing again, especially since we lost so much when Squarespace decided to take our content.
On Wednesday’s we make Korean food, learn about the history, and learn a little bit of the language. Although for the past couple of weeks, we haven’t really been practicing language because I have been exhausted and I want to put my full effort into learning a new language.
Two weeks ago on stream we made Tofu and Mushroom bibimbap, which is such a warming dish that has a myriad of flavors to make your tummy happy. I love putting a few different Kimchis such as my fermented Kimchi, fresh cucumber kimchi, and radish kimchi to help with gut health and to give it a little more of a sour and fresh flavor to it!
This is super duper easy to make and is DELICIOUS!
Tofu and Mushroom Bibimbap
Items needed
Pot or rice maker
Wok or skillet
Wooden spatula
Chef’s knife
Mixing bowl
Assorted measuring spoons
Whisk, fork, or chopsticks
Ingredients
1lb tofu; chopped into small cubes
8 oz oyster mushrooms (or your favorites); chopped into small cubes
1 shallot; minced
3 cloves garlic; minced
Medium grain white rice; cooked your favorite way (don’t forget to wash it!)
¼ cup dark soy sauce
2 tbs sesame seed oil
2 tbs rice wine vinegar
1 tbs garlic powder
1 tbs chili powder
2 tbs brown sugar
1 tbs gochujang (or 2 tbs if you want it more spicy)
2 oz butter split into 4ths
Whatever other toppings you want (I suggest kimchi, cucumber kimchi, and fried eggs)
Recipe
In a mixing bowl mix all of the seasoning, soy, gochujang, vinegar, sugar, and oil until it forms a paste
Over medium high heat, add 3/4th of your butter and slowly melt it; add shallot and garlic until they’re both fragrant and translucent
Add the chopped tofu and cook until all of the sides have a golden color and crisp
Add the mushrooms for 1-2 minutes
Stir the sauce in with your spoon, lower the heat, and let simmer for about 10 minutes or until your sauce is reduced
(Optional) add the rest of your butter in to your rice the fat will help the sauce to stick
Put the mushroom and tofu mixture on the rice and then add your favorite other ingredients like kimchi, cucumbers, and fried egg
This is such a flavorful dish that is perfect for a weeknight because it does not take long at all and everything can customize it how they want to. If you want to make it spicier add in some more gochujang, chili powder, and some red pepper chili flakes. Make it your own!
Bap means rice, so make sure to add in rice. I really like adding in oatmeal into my rice to give me a little bit more fiber and sometimes switch beef brisket with the tofu if I need more protein.
Also, if you have any questions about food or recipes, join the Discord. This is the place that you can talk to me personally and see what we have going on!
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Thank you so much for being here! I really appreciate you taking time to read this, see you tomorrow for Throwback Thursday!
If you are in Nashville, I am available for cooking classes, private parties, events, and meal prepping! Let me know what you need and we will get it done!
-Momnoms
Check out these posts for more food for you!
We are still raising money on Twitch this week in order to make up for funds missed from the storm last week. So please go follow and watch us make this yummy food in real life. If there is anything that you want me to make feel free to tell me! I love new ideas!