Vibrant Kimchi & Spiced Tofu Bibimbap with Sriracha-Lime Yogurt Drizzle

Ingredients

• 1 cup brown rice, cooked
• 14 oz tofu, pressed and cubed
• 2 cups mixed vegetables, sliced (e.g., bell peppers, carrots, zucchini)
• 1 cup kimchi
• 4 eggs, soft-boiled
• 2 tbsp olive oil
• 1 tsp gochujang

• 1 tbsp soy sauce
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp ground ginger

• 1 cup Greek yogurt
• 1 tbsp sriracha
• 1 tbsp lime juice, freshly squeezed

1. 01
   Cook the brown rice according to package instructions and set aside.
2. 02
   Preheat the oven to 400°F (200°C).
3. 03
   In a bowl, mix the soy sauce, smoked paprika, garlic powder, and ground ginger. Toss the tofu cubes in the mixture until evenly coated.
4. 04
   Spread the tofu cubes on a baking sheet lined with parchment paper and bake for 25 minutes, flipping halfway through, until golden and crispy.
5. 05
   While the tofu is baking, heat 1 tbsp of olive oil in a skillet over medium heat. Sauté the mixed vegetables until tender-crisp, about 5-7 minutes.
6. 06
   Soft-boil the eggs by bringing a pot of water to a boil, then gently adding the eggs and cooking for 6-7 minutes. Transfer to an ice bath to cool before peeling.
7. 07
   In a small bowl, mix Greek yogurt, sriracha, and lime juice to make the drizzle.
8. 08
   Assemble the bibimbap by dividing the rice among four bowls. Top with roasted tofu, sautéed vegetables, kimchi, and a soft-boiled egg.
9. 09
   Drizzle with the sriracha-lime yogurt and a dollop of gochujang. Serve immediately.