Honey I’m Hot Korean-Inspired Tofu Bibim Bowl with Charred Sesame Broccoli

Honey I�m Hot Korean-Inspired Tofu Bibim Bowl with Charred Sesame Broccoli

• Serves: 4
• Prep time: 20 minutes
• Cook time: 20 minutes
• Skill level: Easy-Medium

Ingredients

For the tofu

• 14 oz (400 g) extra-firm tofu, drained and pressed
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 2 teaspoons cornstarch
• 2 tablespoons neutral oil (canola or grapeseed) for frying

For the Honey I�m Hot glaze & dressing

• 3 tablespoons Honey I�m Hot (product page)
• 1 tablespoon gochujang or 1 teaspoon mild chili paste if unavailable (optional)
• 1 tablespoon tamari or soy sauce
• 1 tablespoon lime juice
• 1 teaspoon grated fresh ginger
• 1 teaspoon sesame oil

For the charred sesame broccoli

• 12 oz (340 g) broccoli florets
• 1 tablespoon neutral oil
• 2 teaspoons toasted sesame seeds
• Salt and black pepper to taste

Bowl accoutrements

• 3 cups cooked short-grain rice or warm quinoa
• 1 cup shredded carrots
• 1 cucumber, thinly sliced or julienned
• 2 scallions, thinly sliced
• 1/4 cup pickled daikon or store-bought quick pickles (optional)
• 1 tablespoon toasted sesame seeds, for garnish
• Small handful fresh cilantro or Thai basil leaves (optional)

Instructions

1. Prepare the tofu: cut pressed tofu into 12 rectangular cubes or 1/2-inch slices. In a shallow bowl mix soy sauce, rice vinegar, sesame oil and cornstarch into a smooth slurry. Toss tofu gently to coat, then set aside for 5 minutes so the cornstarch adheres.
2. Cook the tofu: heat 2 tablespoons neutral oil in a large nonstick or cast iron skillet over medium-high heat. When shimmering, place tofu pieces in a single layer and sear without moving for 3 to 4 minutes until deeply golden. Flip and sear the other side 3 minutes. Reduce heat to medium-low and brush each piece generously with 2 tablespoons of Honey I�m Hot. Let the glaze caramelize 1 to 2 minutes, then remove from pan and set on a rack to keep crisp.
3. Char the broccoli: in the same skillet wipe out any excessive burned bits and add 1 tablespoon oil. Increase heat to high. Add broccoli in a single layer, sprinkle with salt and pepper, and let sit without stirring for about 2 minutes to get charred edges. Toss and cook another 2 to 3 minutes until tender-crisp and blistered. Stir in 2 teaspoons sesame seeds and remove from heat.
4. Make the Honey I�m Hot dressing: whisk together remaining 1 tablespoon Honey I�m Hot, gochujang if using, tamari, lime juice, grated ginger and sesame oil in a small bowl until smooth. Taste and adjust acidity or salt. This dressing doubles as a drizzle and dipping sauce for the tofu.
5. Assemble the bowls: divide warm rice among 4 bowls. Arrange shredded carrots, cucumber, pickled daikon, charred sesame broccoli and glazed tofu on top. Drizzle 1 tablespoon of the Honey I�m Hot dressing over each bowl and add an extra small spoonful of straight Honey I�m Hot on the tofu for a glossy finish and punch of sweet heat.
6. Garnish and serve: sprinkle sliced scallions, toasted sesame seeds and fresh herbs over each bowl. Serve immediately while tofu is warm and crisp. Offer extra Honey I�m Hot at the table for those who want more heat.

Creative use of Honey I�m Hot

Here the product acts three ways: as a quick caramelizing glaze for pan-seared tofu, as the sweet-spicy foundation in the bowl dressing, and as a finishing drizzle to heighten brightness and visual sheen. The vinegar and chili in Honey I�m Hot ties the Korean-inspired flavors together while keeping the bowl balanced and playful.

Notes

• To make this gluten-free, use tamari and confirm gochujang is gluten-free or omit.
• For extra crunch, top with crushed roasted peanuts or fried shallots.
• Make-ahead tip: press and marinate tofu up to one day ahead. Reheat in a hot skillet to refresh crispness, then glaze right before serving.