Vegan Bibimbap with Gochujang

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   Rinse the short grain rice thoroughly until the water runs clear. Cook the rice according to package directions, then set aside.

   Oko 25 min

2. 2

   While the rice cooks, prepare the tofu marinade by combining the soy sauce, sesame oil, and minced garlic in a shallow dish.

   Oko 5 min

3. 3

   Add the sliced extra firm tofu to the marinade, ensuring it's well coated. Let it marinate for at least 15 minutes.

   Oko 15 min

4. 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.

   Oko 5 min

5. 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.

   Oko 5 min

6. 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.

   Oko 5 min

7. 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.

   Oko 7 min

8. 8

   Stir in the soy sauce and minced garlic with the mushrooms and onions, cooking for another minute. Transfer to a separate bowl.

   Oko 1 min

9. 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.

   Oko 8 min

   Napomena kuhara: Avoid overcrowding the pan; cook the tofu in batches if necessary.

10. 10

    Prepare the gochujang sauce by whisking together the gochujang, soy sauce, rice vinegar, maple syrup, and toasted sesame oil in a small bowl.

    Oko 2 min

    Napomena kuhara: Adjust the maple syrup to your preferred level of sweetness.

11. 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.

    Oko 3 min

12. 12

    Drizzle generously with the gochujang sauce and sprinkle with toasted sesame seed if desired. Serve immediately.

    Oko 1 min