Korean · Lunch, Dinner
Vegan bibimbap
Warm rice topped with seasoned vegetables, crisp tofu and a fiery gochujang sauce.
- Calories
- 756 kcal
- Protein
- 37 g
- Carbs
- 87 g
- Fat
- 29 g
- Prep
- 15 min
- Cook
- 20 min
Per serving, for one person.
Contains: gluten, soy, sesame.
Ingredients
- 75 g Jasmine rice
- 150 g Firm tofu
- 80 g Spinach
- ¾ carrot Carrots
- 70 g Bean sprouts
- 70 g Mushrooms
- 2 cloves Garlic
- 1¾ tsp Toasted sesame oil
- ¾ tbsp Gochujang
- ¾ tbsp Soy sauce (reduced salt)
- ½ tbsp Sunflower oil
- ¾ tsp Sesame seeds
Method
- Cook the rice according to packet instructions.
- Pan-fry the tofu in a little oil until golden; set aside.
- Quickly sauté the carrot, then the mushroom, each with a touch of garlic and sesame oil; blanch the spinach and bean sprouts separately and season each lightly.
- Arrange the rice in a bowl, top with the tofu and vegetables in separate sections.
- Serve with gochujang mixed with soy sauce, to stir through, scattered with sesame seeds.
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