Vegan Korean Bibimbap with Tofu
Bibimbap is a popular and colorful Korean dish that features an assortment of vegetables, rice, and a spicy gochujang sauce. This vegan version includes protein-packed tofu, making it a satisfying and nutritious meal. Enjoy a perfect harmony of flavors and textures in every bite!
Equipment
- 1 Medium pot
- 1 Large skillet
- 1 Bowl
- 1 Spatula
- 1 Knife
- 1 Cutting board
Ingredients
- 2 cups cooked rice - short-grain rice is preferred
- 1 block (14 oz) firm tofu - drained and pressed
- 2 tablespoons soy sauce - or tamari
- 1 tablespoon sesame oil
- 1 cup baby spinach - blanched
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 1 cup sliced mushrooms - shiitake or button
- 2 tablespoons gochujang - Korean chili paste
- 1 tablespoon rice vinegar
- 1 teaspoon sesame seeds - for garnish
- 2 green onions - chopped (for garnish)
Instructions
- Cut tofu into cubes and marinate in a bowl with soy sauce and sesame oil for 10 minutes.
- Heat the large skillet over medium heat and add marinated tofu. Cook until golden brown on all sides, about 10 minutes. Remove from skillet and set aside.
- In the same skillet, add shredded carrots, sliced mushrooms, and blanched spinach. Sauté for 5-7 minutes until cooked down and tender.
- In a small bowl, mix gochujang, rice vinegar, and a little water to create the sauce.
- To serve, place a portion of warm rice in a bowl, arrange sautéed vegetables and tofu on top, drizzle with the gochujang sauce, and garnish with sesame seeds and green onions.
Notes
For a gluten-free alternative, use tamari instead of soy sauce for the tofu marinade.
You can add any seasonal vegetables you prefer, such as zucchini, spinach, or mushroom.
Make sure to press the tofu for about 15 minutes to remove excess moisture for a better texture.