Korean Spicy Tofu & Vegetable Bibimbap Bowl

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Korean · 30 min · Tofu · vegetarian, vegan, dairy-free

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Ingredients

• 7 oz Firm tofu
• 1 medium Carrots
• 1 small Zucchini
• 2 cups Spinach
• 1/2 cup Kimchi (vegan)
• 1 1/2 tbsp Gochujang (Korean chili paste)
• 1 tbsp Soy sauce
• 1/2 tbsp Sesame oil
• 2 cups Cooked rice (white or brown)
• 1/2 tbsp Sesame seeds
• 1 stalks Green onions

Method (tap to check — screen stays awake)

1. Press and cube the tofu. Marinate with 1 tbsp soy sauce and 1 tsp sesame oil for 5 minutes.
2. Dice carrots and zucchini. Sauté carrots and zucchini in a pan with 1 tsp sesame oil until tender, about 5 minutes.
3. In the same pan, add the marinated tofu and cook until golden brown, about 7-8 minutes.
4. In a separate pan, wilt the spinach with a splash of water for 2-3 minutes.
5. Mix gochujang with 1 tbsp soy sauce and a little water to make a spicy sauce.
6. Assemble the bowls by placing cooked rice at the bottom, topped with cooked tofu and vegetables, spinach, kimchi, and a drizzle of spicy gochujang sauce.
7. Garnish with chopped green onions and sesame seeds.

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

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