Korean Vegan Bibimbap Bowl

Korean · 35 min · Tofu · vegetarian, vegan, dairy-free

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Ingredients

• 2 cups Cooked jasmine rice
• 1 block (14 oz) Firm tofu
• 2 medium Carrots
• 4 oz Spinach
• 1 cup Mushrooms (shiitake or button)
• 3 tbsp Gochujang (Korean chili paste)
• 2 tbsp Soy sauce
• 1 tbsp Sesame oil
• 1 tbsp Sesame seeds
• 3 cloves Garlic

Method

1. Cook the jasmine rice according to package instructions and set aside.
2. Cube the tofu and pan-fry in a little sesame oil until golden brown. Set aside.
3. Julienne the carrots and sauté in a little sesame oil until tender. Set aside.
4. Sauté sliced mushrooms and chopped garlic in sesame oil until cooked.
5. Blanch the spinach in boiling water for 1 minute, then drain and squeeze out excess water.
6. Mix the gochujang, soy sauce, and a teaspoon of sesame oil to make the sauce.
7. Assemble bowls with rice at the base, then arrange tofu, carrots, spinach, and mushrooms on top.
8. Drizzle with the spicy sauce, sprinkle with sesame seeds, and serve.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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