Crispy Spicy Sweet Chilli Tofoo Bites Korean Bibimbap

Serves 2 • Prep 15 min • Cooking 25 min
Vegans
Get this stuff
  1. 1 pack Crispy Spicy Sweet Chilli Tofoo Bites
  2. 100g kale
  3. 150g edamame beans
  4. 1 carrot
  5. 2 spring onions
  6. 100g uncooked rice
For the dressing
  1. 2 tablespoon gochujang (or other vegan chilli sauce)
  2. 2 tsp rice wine vinegar
  3. 2 tsp sesame oil
  4. 2 tsp tamari or light soy sauce
  5. 1 clove garlic
To Serve
  1. Chopped chilli
  2. Chopped spring onion
Do this stuff
  1. Preheat the oven to 180°C. Place the Sea Salt and Black Pepper Tofoo Bites on a tray and bake in the oven for 20-25 minutes.
  2. Cook the rice according to the packet instructions
  3. Heat a pan and wilt the kale adding a splash of water, then add the edamame beans and cook until warmed through.
  4. Peel and grate the carrot and finely slice the spring onions.
  5. Make the dressing by combining all the ingredients, finely grating in the garlic clove.
  6. To assemble – place the cooked rice in two bowls, top each with the kale, grated carrot and edamame beans. Slice the cooked Bites and place in the bowl. Add the dressing and stir.
  7. Garnish with chopped chilli and spring onion and enjoy!
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