Ingredients
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For the Tofu Marinade:
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8 oz (225g) extra-firm tofu, diced into small cubes
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2 tbsp soy sauce (or tamari for gluten-free)
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1 tbsp rice vinegar
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1 tsp sesame oil
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1 tsp maple syrup
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1/2 tsp grated ginger
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1 clove garlic, minced
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For the Bibimbap Bowl:
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2 cups cooked brown rice (or cauliflower rice for a low-carb option)
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1 cup shredded carrots
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1 cup sliced cucumber
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1 cup chopped spinach
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1/2 cup sliced red cabbage
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2 green onions, thinly sliced
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1 tbsp sesame seeds, for garnish
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2 tsp vegetable oil for cooking tofu
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For the Gochujang Sauce:
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2 tbsp gochujang (Korean red chili paste)
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1 tbsp soy sauce (or tamari for gluten-free)
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1 tbsp rice vinegar
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1 tsp maple syrup
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1 tsp sesame oil
Directions
Garnish the Vegan Korean Tofu and Vegetable Bibimbap Bowl with sesame seeds and serve immediately, mixing all the ingredients together before eating.
Customize your Bibimbap bowl with your favorite vegetables and adjust the spiciness of the sauce to suit your taste. Enjoy the vibrant flavors of Korea for breakfast!
Steps
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1
Done
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For the Tofu Marinade: |
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2
Done
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In a bowl, combine the soy sauce, rice vinegar, sesame oil, maple syrup, grated ginger, and minced garlic. |
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3
Done
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Add the diced tofu to the marinade and gently toss to coat. Let it marinate for at least 10 minutes. |
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4
Done
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For the Bibimbap Bowl: |
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5
Done
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Heat vegetable oil in a skillet or frying pan over medium-high heat. |
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6
Done
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Add the marinated tofu cubes to the hot skillet. Cook for about 3-4 minutes on each side, or until they are golden and crispy. Remove from the heat. |
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7
Done
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In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, maple syrup, and sesame oil to make the sauce. |
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8
Done
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Assemble the Bibimbap bowl by dividing the cooked rice among serving bowls. |
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9
Done
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Arrange the shredded carrots, sliced cucumber, chopped spinach, sliced red cabbage, and green onions on top of the rice. |
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10
Done
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Place the cooked tofu cubes on the vegetables. |
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11
Done
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Drizzle the spicy gochujang sauce over the bowl. |
