Spicy Korean 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

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Ingredients

• 7 oz Firm tofu
• 1 medium Carrots
• 1 small Zucchini
• 2 cups Spinach
• 1/2 cup Kimchi (vegan)
• 2 cups Cooked jasmine rice
• 1 1/2 tbsp Gochujang (Korean chili paste)
• 1 tbsp Soy sauce
• 1/2 tbsp Sesame oil
• 1/2 tbsp Sesame seeds
• 1 tbsp Vegetable oil
• 2 cloves Garlic

Method (tap to check — screen stays awake)

1. Drain and cube the tofu. Toss with 1 tablespoon soy sauce and set aside.
2. Julienne the carrots and zucchini. Mince the garlic.
3. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Fry the tofu until golden brown, about 4-5 minutes per side. Remove and set aside.
4. In the same skillet, add another 1 tablespoon vegetable oil. Sauté garlic, carrots, and zucchini until tender, about 5-7 minutes.
5. Add the spinach and cook until wilted, about 2 minutes. Stir in 1 tablespoon sesame oil and Gochujang, mixing well.
6. Warm the cooked rice in the microwave or on the stove. Divide among four bowls.
7. Top each bowl with the sautéed vegetables, fried tofu, kimchi, and sprinkle with sesame seeds.
8. Serve immediately, mixing ingredients for a flavorful bibimbap experience.

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

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