Korean · Lunch, Dinner
Tofu bibimbap
Warm rice bowl with pan-fried tofu, sautéed vegetables and gochujang.
- Calories
- 586 kcal
- Protein
- 33 g
- Carbs
- 74 g
- Fat
- 17 g
- Prep
- 15 min
- Cook
- 20 min
Per serving, for one person.
Contains: gluten, soy, sesame.
Ingredients
- 150 g Firm tofu
- 70 g Basmati rice
- 60 g Spinach
- ¾ carrot Carrots
- 50 g Bean sprouts
- 50 g Mushrooms
- ½ tbsp Gochujang
- 1 tsp Toasted sesame oil
Method
- Cook the rice according to packet instructions.
- Pan-fry the tofu in a little sesame oil for 5-6 minutes until golden on most sides.
- Blanch the spinach and bean sprouts for 1-2 minutes, and sauté the carrot and mushroom for 4-5 minutes.
- Spoon the rice into a bowl, arrange the tofu and vegetables on top, add the gochujang, and mix well before eating.
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