Honey I’m Hot Korean-Style Tofu Bibimbap Bowl

Honey I o9m Hot Korean-Style Tofu Bibimbap Bowl

This vibrant, weeknight-friendly bibimbap swaps out traditional gochujang for a sweet-spicy twist using Honey I o9m Hot. Crisp pan-fried tofu, quick pickled vegetables, sesame-sesame rice, and a drippy fried egg come together for a balanced bowl where heat meets honey. Great for meal prep or an impressive solo dinner.

Ingredients (serves 2)

• 1 cup jasmine rice, rinsed
• 1 3/4 cups water
• 14 ounces extra-firm tofu, pressed and cut into 3/4-inch cubes
• 2 tablespoons cornstarch
• 2 tablespoons neutral oil (vegetable or canola)
• 2 large eggs
• 3 cups baby spinach, roughly chopped
• 1 medium carrot, julienned
• 1 small cucumber, thinly sliced on a bias
• 2 scallions, thinly sliced (white and green separated)
• 1 tablespoon toasted sesame seeds
• 1 tablespoon toasted sesame oil
• Salt to taste
• Quick Pickle
  • 3 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
• Honey I o9m Hot Sauce Drizzle
  • 4 tablespoons Honey I o9m Hot (see product link above)
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon lime juice (optional for brightness)

Instructions

1. Cook rice: Combine rinsed jasmine rice and 1 3/4 cups water in a small pot. Bring to a boil, reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest covered 10 minutes. Fluff with a fork and stir in 1 teaspoon toasted sesame oil and a pinch of salt.
2. Make quick pickles: In a small bowl whisk rice vinegar, sugar, and salt until dissolved. Add sliced cucumber and carrot. Let sit at room temperature while you prepare other components, tossing occasionally.
3. Prepare tofu: Toss cubed tofu with cornstarch and a pinch of salt until evenly coated. Heat 2 tablespoons neutral oil in a large nonstick skillet over medium-high heat. Add tofu in a single layer and fry, turning occasionally, until all sides are golden and crisp, about 10 minutes. Remove to a plate lined with paper towel.
4. Wilt the spinach: In the same skillet over medium heat add chopped spinach and a pinch of salt. Sauté 1 to 2 minutes until just wilted. Remove and keep warm.
5. Fry the eggs: In a small nonstick pan heat 1 teaspoon oil over medium. Crack eggs and fry until whites are set but yolks remain runny, about 2 to 3 minutes for sunny-side up. For firmer yolks cook a little longer or cover briefly.
6. Make the sauce: In a small bowl whisk together 4 tablespoons Honey I o9m Hot, soy sauce, 1 teaspoon toasted sesame oil, and lime juice if using. Taste and adjust: add more Honey I o9m Hot for sweetness and heat, or more soy for saltiness.
7. Assemble bowls: Divide rice between two bowls. Arrange crisp tofu, wilted spinach, pickled cucumber and carrot, and a few scallion whites in sections over the rice. Place the fried egg in the center. Drizzle each bowl with half of the Honey I o9m Hot sauce. Sprinkle scallion greens and toasted sesame seeds over the top.
8. To serve: Encourage diners to break the yolk and mix everything together so the sauce coats rice and tofu. Serve extra Honey I o9m Hot on the side for more heat.

Creative Use of Honey I o9m Hot

Beyond the drizzle used here, try glazing the tofu with Honey I o9m Hot in the last 2 minutes of pan-frying. Spoon 1 to 2 tablespoons into the skillet, toss the tofu to coat, then finish assembling for an extra sticky, caramelized finish.

Notes

• To make this vegan, skip the egg and add a scoop of seasoned roasted mushrooms or kimchi for umami.
• Prep tip: rice and quick pickles can be made ahead. Reheat rice with a splash of water in the microwave until steamy.
• Adjust heat: Honey I o9m Hot packs a kick. Mix with a little extra soy or lime if you want to mellow it while keeping flavor.