45mVegan Tofu Bibimbap
A colorful Korean-inspired vegan rice bowl with crisp tofu, sautéed vegetables, fresh cucumber, sesame, soy sauce, and chili garlic sauce. Arrange the toppings in separate piles, then mix before eating.
- Energy
- 519 calories per serving
- Protein
- 20.9 g per serving
- Carbs
- 72 g per serving
- Fat
- 17.2 g per serving
- Sodium
- 1142 mg per serving
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Cook this recipe
- water-2.25 cups
- white rice-1.5 cups
- extra-firm tofu-14 oz
- cremini mushrooms-8 oz
- carrots-2 medium
- baby spinach-5 oz
- cucumber-1 medium
- green onions-3 stalk
- garlic-2 cloves
- soy sauce-0.25 cups
- sesame oil-3 tbsp
- chili garlic sauce-2 tbsp
- sesame seeds-1 tbsp
Rinse the white rice until the water runs mostly clear. Press the tofu with a clean towel for 10 minutes, then cube it; slice the mushrooms, julienne the carrots, slice the cucumber and green onions, and mince the garlic.
Use a stable cutting board and keep fingers clear of the knife blade while slicing and julienning vegetables.
Cook the rice with 2 1/4 cups water in a covered saucepan: bring to a boil, reduce to low, cook for 15 minutes, then rest off heat for 10 minutes before fluffing.
Open the covered saucepan away from your face to avoid hot steam.
Stir together the sauce in a small bowl: soy sauce, chili garlic sauce, minced garlic, and 1 tablespoon sesame oil. Set aside for seasoning and serving.
Sear the tofu in a skillet with 1 tablespoon sesame oil over medium-high heat for 6 to 8 minutes, turning until golden on several sides. Add 2 tablespoons sauce and cook for 30 seconds, then transfer to a plate.
Dry the tofu well before searing to reduce hot oil splatter.
Sauté the mushrooms in the same skillet for 3 to 4 minutes until browned and tender; add 1 tablespoon sauce, then transfer to a plate. Sauté the carrots for 2 to 3 minutes until tender-crisp.
Add the remaining 1 tablespoon sesame oil and the baby spinach to the skillet. Wilt the spinach for 1 to 2 minutes, adding 1 tablespoon sauce and cooking until bright green.
Assemble bibimbap bowls with rice on the bottom and separate piles of tofu, mushrooms, carrots, spinach, and cucumber on top. Finish with remaining sauce, green onions, and sesame seeds, then mix just before eating.
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