Vegan Green Bibimbap

Serves 4

300g English spinach

1 garlic clove, crushed

1 tbsp sesame oil

2 tbsp mirin

1 zucchini, thinly sliced into rounds 1 tbsp rice wine vinegar

1 tbsp grated ginger

300g silken tofu, cut into 3cm pieces Asian- style vegan chilli oil, to serve 1 tbsp toasted black sesame seeds,

to serve

2 spring onions, thinly sliced, to serve Purple shiso leaves, to serve

BROCCOLI RICE

400g broccoli, cut into small florets,

stem chopped

1 tbsp sesame oil

2 garlic cloves, crushed

2 tbsp mirin

¾ cup sushi rice, cooked (see below) 1 tsp tamari

¼ cup finely chopped mint

Place spinach in a large bowl. Pour over enough boiling water to cover, set aside for 5 minutes. Drain, then refresh under cold water. Squeeze out any excess water, then cut spinach into 4cm lengths and place in a bowl. Add garlic, sesame oil, and 1 tablespoon of the mirin. Toss to combine, season with salt and pepper, then set aside.

Place zucchini in another bowl, add the vinegar, remaining mirin and ginger, toss to combine. Season with salt and pepper, set aside to pickle.

To make the broccoli rice, place the broccoli in a large food processor and pulse until finely chopped. Heat oil in a large wok or frying pan over medium heat. Add the garlic, mirin and chopped broccoli and cook for 4 minutes, stirring. Add the sushi rice and tamari and toss to heat through. Remove from the heat. Add the mint and toss to combine. Divide between 4 bowls. Top with spinach, zucchini and tofu. Serve topped with chilli oil, sesame seeds, spring onion and shiso.

HOW TO COOK SUSHI RICE

To cook the sushi rice, rinse ¾ cup of sushi rice in a colander under cold water until the water runs clear. Then place in a small saucepan with 1 cup of water. Place over medium heat and bring to the boil, stirring occasionally. Reduce the heat to low, cover with a lid and cook for 12 minutes. Remove from the heat and stand, covered with a lid, for 5 minutes.