Vegetable Bibimbap
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Korean · 40 min · Tofu · vegetarian, vegan, dairy-free
430 cal
14g protein
62g carbs
14g fat
per serving · estimated
Ingredients
- 2 cups steamed short-grain rice
- 1 block firm tofu, cubed
- 2 3/4 cups spinach
- 1 carrot, julienned
- 1 zucchini, julienned
- 1 1/4 cups bean sprouts
- 3/4 cup shiitake mushrooms, sliced
- 2 3/4 tbsp gochujang
- 2 tbsp toasted sesame oil
- 1 1/4 tbsp soy sauce
Method (tap to check — screen stays awake)
- Pan-fry the tofu cubes in a little oil 8 minutes until golden on all sides, then toss with soy sauce.
- Blanch spinach and bean sprouts 1 minute each, squeeze dry, and season with sesame oil and salt.
- Saute carrot, zucchini, and shiitake separately 3 minutes each.
- Divide rice among bowls and arrange tofu and vegetables in colorful sections.
- Add a spoon of gochujang thinned with sesame oil to each bowl.
- Mix thoroughly at the table before eating.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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