Ingredients
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1 cup short-grain white or brown rice (or cauliflower rice for grain-free) brown rice1 cup short-grain white or brown rice (or cauliflower rice for grain-free)
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1 block (14 oz) firm tofu, pressed & cubed tofu1 block (14 oz) firm tofu, pressed & cubed
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2 cups baby spinach baby spinach2 cups baby spinach
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1 large carrot, julienned carrot1 large carrot, julienned
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1 cup shiitake mushrooms, sliced shiitake mushrooms1 cup shiitake mushrooms, sliced
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1 small zucchini, julienned zucchini1 small zucchini, julienned
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1 cup bean sprouts bean sprouts1 cup bean sprouts
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1/2 cup kimchi (ensure vegan) kimchi1/2 cup kimchi (ensure vegan)
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2 tablespoons gochujang (Korean chili paste, ensure vegan & gluten free) gochujang2 tablespoons gochujang (Korean chili paste, ensure vegan & gluten free)
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1 tablespoon tamari or soy sauce tamari1 tablespoon tamari or soy sauce
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1 tablespoon toasted sesame oil (optional, omit for oil-free) toasted sesame oil1 tablespoon toasted sesame oil (optional, omit for oil-free)
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2 cloves garlic, minced garlic2 cloves garlic, minced
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1 tablespoon rice vinegar rice vinegar1 tablespoon rice vinegar
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1 teaspoon maple syrup maple syrup1 teaspoon maple syrup
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1 green onion, sliced green onion1 green onion, sliced
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1 tablespoon toasted sesame seeds toasted sesame seeds1 tablespoon toasted sesame seeds
Directions
Prepare all components (rice, tofu, vegetables) separately to maintain their flavors and textures. Assemble the bowls just before serving, arranging each ingredient in its own section for a beautiful presentation. Drizzle with spicy-sweet gochujang sauce and enjoy mixing everything together before eating for the classic bibimbap experience. Make sure your gochujang and kimchi are vegan and gluten free if needed. Add more or less chili paste to adjust spice level. For a low-carb option, use cauliflower rice instead of grains.
Steps
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1
Done
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Cook the rice according to package instructions. For grain-free, steam or sauté cauliflower rice until tender. |
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2
Done
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While rice cooks, heat a non-stick skillet over medium-high. Add tofu cubes and cook until golden on all sides (about 6-8 minutes), flipping occasionally. |
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3
Done
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Add 1/2 tablespoon tamari/soy sauce and 1/2 tablespoon gochujang to the tofu. Toss to coat and cook for 2 more minutes. Remove from heat. |
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4
Done
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In the same pan, add a splash of water or sesame oil (if using), then sauté mushrooms, zucchini, and carrots separately until just tender (1-2 minutes each). Set aside. |
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5
Done
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Blanch spinach and bean sprouts in boiling water for 30-60 seconds, then drain and set aside. |
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6
Done
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For sauce: In a small bowl, whisk together remaining gochujang, tamari/soy sauce, rice vinegar, maple syrup, garlic, and a little water to thin if needed. |
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7
Done
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To assemble: Divide rice among bowls. Arrange tofu, spinach, carrots, mushrooms, zucchini, bean sprouts, and kimchi in sections over rice. |
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8
Done
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Drizzle with gochujang sauce. Garnish with green onion and sesame seeds. Serve immediately. |
