This recipe is from ‘Summer Staycation Idea: Camping Recipes and Yoga Practice.’
4 Servings
Go ahead and use ground pork instead of tempeh if you’re a meat lover.
Ingredients
- • 4 tsp canola oil
- • 1 tbsp sesame oil, plus ½ teaspoon
- • 1/2 pound tempeh, lightly cooked and browned
- • 1 tbsp minced fresh ginger
- • 1 scallion, minced
- • 1 tbsp unseasoned rice vinegar
- • 1 tsp soy sauce
- • 1/2 tsp toasted sesame oil
- • Kosher salt
- • Pepper
- • 6 cups prepared sushi or white rice
- • 2 cups baby spinach, chopped
- • 4 large eggs (omit if vegan)
- • 1 cup julienned carrots
- Suggested toppings: sliced cucumber (give ’em a quick pickle if you’re feeling fancy!), gochujang and toasted sesame seeds
Preparation
Light or heat your grill (or campfire).
Lightly brown tempeh over medium-high heat in a pan with 1 tablespoon sesame oil. Set aside.
Arrange four 18” sheets of heavy-duty foil on work surface and baste with canola oil.
Mix the browned tempeh, ginger, scallion, vinegar, soy sauce, ½ teaspoon sesame oil and a generous pinch each of salt and pepper.
Mound a quarter of the rice in the center of the foil sheets and, using damp hands, press into 3/4-inch-thick rounds. Top each mound with one-fourth of the spinach, then crack an egg on top of each mound if you desire. Crumble one-fourth of the tempeh around each mound, then pile the carrots alongside; season with salt and pepper. Bring 2 sides of the foil up over the filling to form a seam across the top, leaving space for the egg. Fold the remaining 2 sides to seal.
Slide the foil packets onto the grill and cook over medium heat until the rice is crisp on the bottom and the egg whites are firm but the yolks are runny, 8 to 12 minutes; open once to check the eggs. Open the packets and, using a thin spatula, slide the bibimbaps onto 4 plates. Serve with cucumber, gochujang and sesame seeds.