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Vegan Bibimbap with Gochujang

Name: Vegan Bibimbap with Gochujang
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4人分
Cuisine: korean
Ingredients: 1.5 カップ short grain rice uncooked; 400 g extra firm tofu pressed and sliced; 2 大さじ soy sauce; 1 大さじ sesame oil; 1 片 garlic minced; 200 g spinach; 2 個 carrot julienned; 1 個 zucchini julienned; 100 g shiitake mushroom sliced; 0.5 個 yellow onion thinly sliced; 2 大さじ toasted sesame oil divided; 1 大さじ soy sauce; 2 片 garlic minced; 3 大さじ gochujang; 1 大さじ soy sauce; 1 大さじ rice vinegar; 1 大さじ maple syrup; 1 小さじ toasted sesame oil; 1 小さじ sesame seed toasted (お好みで)

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.

Forkinによるオリジナルレシピ

合計時間: 1 時間 15 分
人数: 4
難易度: 普通
1人分: 533 kcal

ベジタリアン

アレルゲン情報： グルテン、ごま、大豆を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

for the rice

1.5 カップshort grain rice, uncooked

for the tofu

400 gextra firm tofu, pressed and sliced
2 大さじsoy sauce
1 大さじsesame oil
1 片garlic, minced

for the vegetables

200 gspinach
2 個carrot, julienned
1 個zucchini, julienned
100 gshiitake mushroom, sliced
0.5 個yellow onion, thinly sliced
2 大さじtoasted sesame oil, divided
1 大さじsoy sauce
2 片garlic, minced

for the sauce

3 大さじgochujang
1 大さじsoy sauce
1 大さじrice vinegar
1 大さじmaple syrup
1 小さじtoasted sesame oil

garnish

1 小さじsesame seed, toasted(お好みで)

調理器具

bowls · wok · large skillet · pot · knife · whisk

作り方

手順

1
Rinse the short grain rice thoroughly until the water runs clear. Cook the rice according to package directions, then set aside.
約25 分
2
While the rice cooks, prepare the tofu marinade by combining the soy sauce, sesame oil, and minced garlic in a shallow dish.
約5 分
3
Add the sliced extra firm tofu to the marinade, ensuring it's well coated. Let it marinate for at least 15 minutes.
約15 分
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.
約5 分
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.
約5 分
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.
約5 分
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.
約7 分
8
Stir in the soy sauce and minced garlic with the mushrooms and onions, cooking for another minute. Transfer to a separate bowl.
約1 分
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.
約8 分
調理のヒント： 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.
約2 分
調理のヒント： 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.
約3 分
12
Drizzle generously with the gochujang sauce and sprinkle with toasted sesame seed if desired. Serve immediately.
約1 分

1人分

栄養情報

68%スコア

カロリー: 533kcal
たんぱく質: 17.8g
炭水化物: 77g
脂質: 18.6g
食物繊維: 5.3g
糖類: 10.5g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

Store leftover bibimbap components separately in airtight containers in the refrigerator.

温め直し

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.