Vegetable Bibimbap

Korean · 40 min · Tofu · vegetarian, vegan, dairy-free

Shop ingredients

Ingredients

• 3 cups steamed short-grain rice
• 1 block firm tofu, cubed
• 4 cups spinach
• 1 carrot, julienned
• 1 zucchini, julienned
• 2 cups bean sprouts
• 1 cup shiitake mushrooms, sliced
• 4 tbsp gochujang
• 3 tbsp toasted sesame oil
• 2 tbsp soy sauce

Method

1. Pan-fry the tofu cubes in a little oil 8 minutes until golden on all sides, then toss with soy sauce.
2. Blanch spinach and bean sprouts 1 minute each, squeeze dry, and season with sesame oil and salt.
3. Saute carrot, zucchini, and shiitake separately 3 minutes each.
4. Divide rice among bowls and arrange tofu and vegetables in colorful sections.
5. Add a spoon of gochujang thinned with sesame oil to each bowl.
6. Mix thoroughly at the table before eating.

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

← Browse the cookbook