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.
En original opskrift af Forkin
- Tid i alt
- 1 t. 15 min.
- Portioner
- 4
- Sværhedsgrad
- Mellem
- Pr. portion
- 533 kcal
Allergenoplysninger: kan indeholde gluten, sesam, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
for the rice
- 1,5 kopshort grain rice, uncooked
for the tofu
- 400 gextra firm tofu, pressed and sliced
- 2 spsk.soy sauce
- 1 spsk.sesame oil
- 1 fedgarlic, minced
for the vegetables
- 200 gspinach
- 2 stk.carrot, julienned
- 1 stk.zucchini, julienned
- 100 gshiitake mushroom, sliced
- 0,5 stk.yellow onion, thinly sliced
- 2 spsk.toasted sesame oil, divided
- 1 spsk.soy sauce
- 2 fedgarlic, minced
for the sauce
- 3 spsk.gochujang
- 1 spsk.soy sauce
- 1 spsk.rice vinegar
- 1 spsk.maple syrup
- 1 tsk.toasted sesame oil
garnish
- 1 tsk.sesame seed, toasted(valgfrit)
Udstyr
bowls · wok · large skillet · pot · knife · whisk
Fremgangsmåde
Trin for trin
- 1
Rinse the short grain rice thoroughly until the water runs clear. Cook the rice according to package directions, then set aside.
Ca. 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.
Ca. 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.
Ca. 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.
Ca. 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.
Ca. 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.
Ca. 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.
Ca. 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.
Ca. 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.
Ca. 8 min.
Kokkens note: 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.
Ca. 2 min.
Kokkens note: 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.
Ca. 3 min.
- 12
Drizzle generously with the gochujang sauce and sprinkle with toasted sesame seed if desired. Serve immediately.
Ca. 1 min.
Pr. portion
Næringsindhold
- Kalorier
- 533kcal
- Protein
- 17,8g
- Kulhydrat
- 77g
- Fedt
- 18,6g
- Kostfibre
- 5,3g
- Sukker
- 10,5g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
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.