Korean Vegan 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
410 cal
15g protein
65g carbs
10g fat
per serving · estimated
Ingredients
- 1 cup Cooked jasmine rice
- 1 block (14 oz) Firm tofu
- 1 medium Carrots
- 2 oz Spinach
- 1/2 cup Mushrooms (shiitake or button)
- 1 1/2 tbsp Gochujang (Korean chili paste)
- 1 tbsp Soy sauce
- 1/2 tbsp Sesame oil
- 1/2 tbsp Sesame seeds
- 2 cloves Garlic
Method (tap to check — screen stays awake)
- Cook the jasmine rice according to package instructions and set aside.
- Cube the tofu and pan-fry in a little sesame oil until golden brown. Set aside.
- Julienne the carrots and sauté in a little sesame oil until tender. Set aside.
- Sauté sliced mushrooms and chopped garlic in sesame oil until cooked.
- Blanch the spinach in boiling water for 1 minute, then drain and squeeze out excess water.
- Mix the gochujang, soy sauce, and a teaspoon of sesame oil to make the sauce.
- Assemble bowls with rice at the base, then arrange tofu, carrots, spinach, and mushrooms on top.
- 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.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.