Holy aioli! Why is it that putting garlic aioli on something instantly makes it incredible? That’s not to say that this medley of teriyaki tofu, garlicky veg and fried egg wouldn’t be great anyway. But it really is the crowning glory of this dish!
(ContainsGluten,Soya,Traces of Peanuts,Traces of Sesame,May contain traces of allergens)
sugar snap peas
water (for the rice)
soy sauce (or gluten free tamari soy sauce)
(ContainsRoyal Jelly, Bee Pollen, Propolis)
water (for the sauce)
Rinse the Jasmine rice well. Add the water (for the rice) to a medium saucepan and bring to the boil. Add the rice, stir, cover with a lid and reduce the heat to low. Cook for 11-12 minutes, then remove the pan from the heat and keep covered for another 10-15 minutes, or until the rice is tender and all the water is absorbed. TIP: Refrain from lifting the lid as this allows steam to escape and slows down the cooking process.
While the rice is cooking, peel and finely grate the garlic. Finely grate the ginger. Slice the lemon (use suggested amount) into wedges. Peel the carrot into ribbons using a vegetable peeler. Roughly chop the Asian greens. Trim the ends of the sugar snap peas. Slice the Japanese tofu into 1 cm strips.
In a small bowl, combine the ginger, garlic, soy sauce, honey and warm water (for the sauce). Stir and set aside. In a separate small bowl, combine the garlic aioli, a pinch of chilli flakes (if using) and a small squeeze of lemon juice. Mix together, taste and add a little more lemon juice if you like. Set aside.
While the rice is cooking, heat a good drizzle of olive oil in a medium frying pan over a medium-high heat. Add the carrot, Asian greens and sugar snap peas to the pan and cook for 1-2 minutes, or until just softened. Pour over the Asian-ginger sauce and cook for 1 minute to combine. Set aside on a plate and cover with foil to keep warm. Add the tofu to the same frying pan and cook for 2-3 minutes on each side, or until cooked through. Transfer to the same plate to keep warm.
Return the medium frying pan to a medium-high heat. Add a drizzle of olive oil and crack in the eggs. Cook for 4-5 minutes, or until the yolk is cooked to your liking.
Divide the Jasmine rice and Korean teriyaki tofu bibimbap between bowls. Top with the fried eggs and drizzle with the garlic aioli sauce. Sprinkle over the sesame seeds and remaining chilli flakes (if using).