Vegan Kimchi 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

• 1 cup Cooked jasmine rice
• 1/2 cup Vegan kimchi
• 1/2 cup Carrots, julienned
• 1 cup Spinach, fresh
• 7 oz Tofu, firm
• 1 tbsp Sesame oil
• 1/2 tbsp Gochujang (Korean chili paste)
• 1/2 tbsp Soy sauce
• 1/2 tbsp Sesame seeds
• 1 stalks Green onions, sliced

Method (tap to check — screen stays awake)

1. Cook the jasmine rice according to package instructions and set aside.
2. Drain excess water from the tofu, then cut into small cubes.
3. Heat 1 tbsp of sesame oil in a pan over medium heat. Add tofu cubes and cook until golden brown, about 5-7 minutes. Remove and set aside.
4. In the same pan, add the julienned carrots and cook for 3-4 minutes until slightly tender.
5. Add the spinach to the pan, cooking for another 2 minutes until wilted.
6. Mix the gochujang, soy sauce, and remaining sesame oil in a small bowl to create a sauce.
7. Assemble bowls by placing cooked rice at the base, then topping with tofu, carrots, spinach, and kimchi.
8. Drizzle the sauce over each bowl, then garnish with sliced green onions and sesame seeds before serving.

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

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