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Cool Recipe Alert: Roasted tofu bibimbap bowl

Northwestern University Dining’s District Executive Chef Christopher Studtmann has been getting into the plant-based, fast-casual trend in a big way with dishes like this roasted tofu bibimbap bowl. He’s been serving it at Sargent Hall’s new Greens & Things concept, where students can customize the bibimbap bowls to a degree, but the components are all guaranteed to work together: fresh, crisp veggies; sesame oil; spicy ginger; tofu lacquered to a golden brown in soy

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