Korean Spicy Tofu and Vegetable Bibimbap Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Korean · 35 min · Tofu · vegetarian, vegan, dairy-free
434 cal
16g protein
70g carbs
10g fat
per serving · estimated
Ingredients
- 7 oz Firm tofu
- 1 medium Carrots
- 1 small Zucchini
- 2 cups Spinach
- 1 1/2 tbsp Gochujang (Korean chili paste)
- 1 tbsp Soy sauce
- 1 tsp Sesame oil
- 2 cloves Garlic
- 2 cups Cooked rice (white or brown)
Method (tap to check — screen stays awake)
- Press and cube the tofu. Pan-fry until golden and crispy, then set aside.
- Julienne the carrots and zucchini. Sauté separately in a little sesame oil until tender.
- In a bowl, mix Gochujang, soy sauce, sesame oil, and minced garlic to create the spicy sauce.
- Blanch the spinach in boiling water for 1 minute, then drain and lightly season with a pinch of salt.
- Assemble bowls with a base of cooked rice. Top with the sautéed vegetables, tofu, and spinach.
- Drizzle the spicy sauce over the top and garnish with sesame seeds if desired.
- Mix everything before eating to combine flavors and enjoy a hearty, spicy Korean-inspired bowl.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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