Vegan Bibimbap with Gochujang
This vibrant and nutritious vegan bibimbap features a colorful array of seasoned vegetables, savory marinated tofu, and a spicy gochujang sauce, all served over warm rice. It's a satisfying and customizable meal that offers a delightful balance of flavors and textures in every bite.
Una recepta original de Forkin
- Temps total
- 1 h 15 min
- Racions
- 4
- Dificultat
- Mitjana
- Per ració
- 533 kcal
Informació sobre al·lèrgens: pot contenir gluten, sèsam i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
for the rice
- 1,5 tassashort grain rice, uncooked
for the tofu
- 400 gextra firm tofu, pressed and sliced
- 2 cssoy sauce
- 1 cssesame oil
- 1 gragarlic, minced
for the vegetables
- 200 gspinach
- 2 ucarrot, julienned
- 1 uzucchini, julienned
- 100 gshiitake mushroom, sliced
- 0,5 uyellow onion, thinly sliced
- 2 cstoasted sesame oil, divided
- 1 cssoy sauce
- 2 gragarlic, minced
for the sauce
- 3 csgochujang
- 1 cssoy sauce
- 1 csrice vinegar
- 1 csmaple syrup
- 1 cttoasted sesame oil
garnish
- 1 ctsesame seed, toasted(opcional)
Estris
bowls · wok · large skillet · pot · knife · whisk
Elaboració
Pas a pas
- 1
Rinse the short grain rice thoroughly until the water runs clear. Cook the rice according to package directions, then set aside.
Uns 25 min
- 2
While the rice cooks, prepare the tofu marinade by combining the soy sauce, sesame oil, and minced garlic in a shallow dish.
Uns 5 min
- 3
Add the sliced extra firm tofu to the marinade, ensuring it's well coated. Let it marinate for at least 15 minutes.
Uns 15 min
- 4
For the spinach, blanch it in boiling water for 30 seconds, then immediately transfer to an ice bath to stop cooking. Squeeze out excess water and set aside.
Uns 5 min
- 5
Heat half of the toasted sesame oil in a large skillet or wok over medium-high heat. Add the julienned carrot and sauté for 3-4 minutes until slightly tender-crisp. Transfer to a separate bowl.
Uns 5 min
- 6
Add a little more toasted sesame oil to the skillet if needed. Sauté the julienned zucchini for 3-4 minutes until tender-crisp. Transfer to a separate bowl.
Uns 5 min
- 7
Add the remaining toasted sesame oil to the skillet. Sauté the sliced shiitake mushroom and thinly sliced yellow onion for 5-7 minutes until softened and lightly browned.
Uns 7 min
- 8
Stir in the soy sauce and minced garlic with the mushrooms and onions, cooking for another minute. Transfer to a separate bowl.
Uns 1 min
- 9
In the same skillet, cook the marinated tofu slices over medium heat for 3-4 minutes per side, until golden brown and slightly crispy. Set aside.
Uns 8 min
Nota de cuina: Avoid overcrowding the pan; cook the tofu in batches if necessary.
- 10
Prepare the gochujang sauce by whisking together the gochujang, soy sauce, rice vinegar, maple syrup, and toasted sesame oil in a small bowl.
Uns 2 min
Nota de cuina: Adjust the maple syrup to your preferred level of sweetness.
- 11
To assemble, spoon a portion of cooked short grain rice into individual serving bowls. Arrange the cooked vegetables and tofu artistically over the rice.
Uns 3 min
- 12
Drizzle generously with the gochujang sauce and sprinkle with toasted sesame seed if desired. Serve immediately.
Uns 1 min
Per ració
Nutrició
- Calories
- 533kcal
- Proteïnes
- 17,8g
- Hidrats de carboni
- 77g
- Greixos
- 18,6g
- Fibra
- 5,3g
- Sucre
- 10,5g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store leftover bibimbap components separately in airtight containers in the refrigerator.
Reheat rice and vegetables gently in a microwave or on the stovetop until warmed through. Tofu can be reheated in a pan for best texture.