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.
Een origineel recept van Forkin
- Totale tijd
- 1 uur 15 min
- Porties
- 4
- Moeilijkheid
- Gemiddeld
- Per portie
- 533 kcal
Allergeneninformatie: kan gluten, sesam en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.
Mise-en-place
Ingrediënten
for the rice
- 1,5 kopjeshort grain rice, uncooked
for the tofu
- 400 gextra firm tofu, pressed and sliced
- 2 elsoy sauce
- 1 elsesame oil
- 1 teentjegarlic, minced
for the vegetables
- 200 gspinach
- 2 stcarrot, julienned
- 1 stzucchini, julienned
- 100 gshiitake mushroom, sliced
- 0,5 styellow onion, thinly sliced
- 2 eltoasted sesame oil, divided
- 1 elsoy sauce
- 2 teentjegarlic, minced
for the sauce
- 3 elgochujang
- 1 elsoy sauce
- 1 elrice vinegar
- 1 elmaple syrup
- 1 tltoasted sesame oil
garnish
- 1 tlsesame seed, toasted(optioneel)
Keukengerei
bowls · wok · large skillet · pot · knife · whisk
De bereidingswijze
Stap voor stap
- 1
Rinse the short grain rice thoroughly until the water runs clear. Cook the rice according to package directions, then set aside.
Ongeveer 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.
Ongeveer 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.
Ongeveer 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.
Ongeveer 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.
Ongeveer 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.
Ongeveer 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.
Ongeveer 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.
Ongeveer 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.
Ongeveer 8 min
Tip van de kok: 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.
Ongeveer 2 min
Tip van de kok: 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.
Ongeveer 3 min
- 12
Drizzle generously with the gochujang sauce and sprinkle with toasted sesame seed if desired. Serve immediately.
Ongeveer 1 min
Per portie
Voedingswaarden
- Calorieën
- 533kcal
- Eiwit
- 17,8g
- Koolhydraten
- 77g
- Vet
- 18,6g
- Vezels
- 5,3g
- Suiker
- 10,5g
Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.
Goed bewaren
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.