Crispy Tofu Bibimbap with Mustard Greens & Zucchini

• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 2 Persian cucumbers, thinly sliced
• 2 teaspoons grated peeled fresh ginger
• Kosher salt
• 1 cup sushi rice
• 1/4 cup plus 2 tablespoons vegetable oil
• 2 garlic cloves, minced
• 12 ounces shiitake mushrooms, stemmed and caps thickly sliced
• One 14-ounce box extra-firm tofu, patted dry and cut into 3-by- 1/3-inch sticks
• One 12-ounce bunch of mustard greensstems and inner ribs removed, leaves coarsely chopped
• 1 tablespoon toasted sesame oil
• 1 small zucchini, cubed
• 2 tablespoons kecap manis (Indonesian sweet soy sauce) or 2 tablespoons of soy sauce mixed with 1 teaspoon of molasses
• 4 scallions, thinly sliced
• Gochujang (Korean chile paste, see Note) or Sriracha, for serving

1. In a small bowl, combine the vinegar with the sugar, cucumbers, 1 teaspoon of the ginger and 1/2 teaspoon of salt.
2. Set aside.
3. In a medium saucepan, combine the rice with 1 1/3 cups of water and bring to a boil.
4. Cover and cook over very low heat until tender, 20 minutes.
5. Remove from the heat and let stand for 5 minutes, then fluff with a fork.
6. Meanwhile, in a nonstick skillet, heat 2 tablespoons of the vegetable oil.
7. Add the garlic and shiitake, season with salt and cook over high heat, stirring, until browned, 6 minutes; scrape onto a platter.
8. Heat 1 tablespoon of the vegetable oil and add the tofu.
9. Cook over high heat, turning, until browned, 5 minutes.
10. Scrape the tofu onto the platter, keeping it separate from the mushrooms.
11. Heat 2 tablespoons of vegetable oil in the skillet.
12. Add the remaining 1 teaspoon of ginger and stir-fry for 30 seconds.
13. Add the mustard greens and sesame oil, season with salt and cook until the greens are wilted and just tender, 4 minutes.
14. Add the greens to the platter.
15. Wipe out the skillet.
16. Heat the remaining 1 tablespoon of vegetable oil in the skillet.
17. Add the zucchini and cook over high heat until softened, 3 minutes.
18. Add the kecap manis and cook until the zucchini is glazed, 1 minute; scrape onto the platter.
19. Keep warm.
20. Mound the rice in bowls and arrange the cooked vegetables in separate piles.
21. Using a slotted spoon, add the pickled cucumbers to the bowls.
22. Garnish with the scallions and a dollop of gochujang and serve.

rice vinegar, sugar, cucumbers, fresh ginger, kosher salt, rice, vegetable oil, garlic, shiitake mushrooms, greensstems, sesame oil, zucchini, manis, scallions, gochujang

Taken from www.foodandwine.com/recipes/crispy-tofu-bibimbap-mustard-greens-zucchini (may not work)