Ingredients
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For the Marinated Tofu:
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1 block (14 ounces) extra-firm tofu, pressed and cubed
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3 tablespoons soy sauce (or gluten-free tamari)
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2 tablespoons maple syrup
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1 tablespoon rice vinegar
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1 clove garlic, minced
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1 teaspoon fresh ginger, grated
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1 teaspoon sesame oil
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1 tablespoon vegetable oil, for cooking
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For the Bowl:
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2 cups cooked brown or white rice
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2 cups spinach, blanched and drained
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1 cup shredded carrots
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1 cup cucumber, julienned
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1 cup mung bean sprouts
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1 cup kimchi (store-bought or homemade)
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4 -6 sheets of toasted seaweed (nori), crumbled
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For the Gochujang Sauce:
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3 tablespoons gochujang (Korean red pepper paste)
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1 tablespoon maple syrup
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1 tablespoon rice vinegar
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1 teaspoon sesame oil
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1 teaspoon water
Directions
Feel free to customize your bibimbap bowl with your favorite vegetables and toppings. You can also adjust the spice level of the gochujang sauce to your preference.
Steps
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1
Done
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In a bowl, combine the soy sauce (or tamari), maple syrup, rice vinegar, minced garlic, grated ginger, and sesame oil to create the tofu marinade. |
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2
Done
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Toss the cubed tofu in the marinade, making sure each piece is well-coated. Let it marinate for at least 15 minutes. |
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3
Done
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While the tofu is marinating, prepare the gochujang sauce by mixing gochujang, maple syrup, rice vinegar, sesame oil, and water in a small bowl. Adjust the spiciness to your liking by adding more or less gochujang. |
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4
Done
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Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated tofu and cook until all sides are golden brown, about 4-5 minutes per side. |
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5
Done
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To assemble the bowls, divide the cooked rice among serving bowls. Arrange blanched spinach, shredded carrots, julienned cucumber, mung bean sprouts, and kimchi on top of the rice. |
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6
Done
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Place the cooked tofu on one side of the bowl and crumble the toasted seaweed (nori) over the top. |
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7
Done
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Drizzle the gochujang sauce over the ingredients in each bowl. |
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8
Done
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Serve the Vegan Korean Bibimbap Bowl hot and enjoy! |
