Beauty from the Inside Out: Holly Ford
You already know that beauty starts from within. It can be delicious, too, which is why we’re spotlighting healthy recipes from some of our favorite food insiders. Holly Ford of Beyond Kimchee created an easy, satisfying Tofu Bibimpap recipe just for Dr. Jart+ fans. Mas-iss-gay Deu-say-oh (that’s Bon Appetit in Korean!)
"As a busy mother of two, my afternoons are filled with sports and other activities. My dinners have to be healthy, easy to prepare, and tasty to satisfy my hungry family. I live in a tropical country, so I always look for skincare products that protect my skin from the sun. Dr. Jart+'s Premium Beauty Balm SPF 45+++ fits meets my needs: the combination moisturizer, anti-aging serum, and SPF make it the perfect all-in-one product."
Tofu Zucchini Bibimbap (tofu zucchini mixed rice)
by Holly Ford of Beyond Kimchee
1 green zucchini, cut into thin matchsticks
1 yellow zucchini, cut into thin matchsticks
1 tablespoon grape seed or canola oil
1 clove garlic, finely minced
Kosher salt and pepper to season
1 teaspoon toasted sesame seeds
4 servings of cooked brown rice, short-grain preferred
1 green onion, finely chopped
2 tablespoons low-sodium soy sauce
1 tablespoon Korean chili coarse powder, also known as Gochugaroo
2 teaspoons toasted sesame seeds
Boil water in a small pot, drop a block of tofu in, and cook for 3 minutes. Drain off the water and let the tofu cool off a little.
Wrap the tofu block in a cotton towel and squeeze it to remove as much moisture as you can. This will result in crumbled tofu. Transfer the crumbled tofu to a mixing bowl, add the green onion, a pinch of salt and sesame seeds, then mix together with your hands. Set aside.
Heat oil in a skillet over medium heat, sauté zucchinis and garlic until just tender, but still crisp, about 2-3 minutes. Season lightly with salt, pepper, and toasted sesame seeds. Set aside.
To make the dressing, combine all the ingredients in a small bowl and mix well.
Serve into a large bowl or plate, spread hot rice on the bottom, top with some zucchini and tofu, drizzle a tablespoonful (or more) of dressing over and mix with a spoon until the dressing is incorporated into everything. Enjoy with a side of Kimchee.
