TOFU-MUSHROOM SISIG BIBIMBAP RECIPE
SARSAYA® OYSTER SAUCE
2 Tbsps (30g) Margarine
1/2 cup (80g) Red onion, chopped
1 cup (160g) Tofu, cubed, fried
1/2 cup (80g) Shiitake mushroom, sliced
1 cup (250g) SARSAYA® Oyster Sauce
2 tsps (8g) Ground black pepper
2 Tbsps (30ml) Cooking oil
1 cup (160g) Carrots, strips
1 cup (160g) Bean sprouts, well-cleaned
1/3 cup (80g) Red bell pepper, strips
1/3 cup (80g) Green bell pepper, strips
1/3 cup (80g) Yellow bell pepper, strips
8 cups (1360g) Cooked rice
1/2 cup (20g) Scallions, chopped
8 pcs (8g) Fried egg
8 tsps (40g) Toasted sesame seeds (Black and White)
1 pc (1ml) Lemon
|Calories per serving (kcal)||424.3|
|Dietary Fiber (g)||3.7|
Good to Know Nutrition Facts!
Tofu is an excellent source of protein providing all 9 essential amino acids. This is a good alternatives for those who want to reduce their meat intake.
Preparation time: 30 minutes
Cooking time: 20 minutes
- SAUTÉ. In a pan heat margarine. Saute onion, fried tofu, and mushroom for a few minutes. Add SARSAYA® Oyster Sauce and pepper. Set Aside.
- SAUTÉ. In separate pan, saute carrots, bean sprout, and bell peppers. Set aside.
- ASSEMBLE. In a deep serving bowl, assemble rice, tofu-mushroom sisig, sauteed vegetables, and scallions. Top with fried egg. Sprinkle sesame seeds.
- SERVE with lemon on the side and enjoy.
Makes 8 servings
Serving size: 1 cup (170g) Rice & 3/4 cup (150g) Toppings
You can add hot sauce (gochujang/sriracha) to make it tastier and for an extra kick.