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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 1 godz. 15 min
- Porcje
- 4
- Trudność
- Średni
- Na porcję
- 533 kcal
Informacja o alergenach: może zawierać gluten, sezam i soja. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
for the rice
- 1,5 szklankashort grain rice, uncooked
for the tofu
- 400 gextra firm tofu, pressed and sliced
- 2 łyżkasoy sauce
- 1 łyżkasesame oil
- 1 ząbekgarlic, minced
for the vegetables
- 200 gspinach
- 2 szt.carrot, julienned
- 1 szt.zucchini, julienned
- 100 gshiitake mushroom, sliced
- 0,5 szt.yellow onion, thinly sliced
- 2 łyżkatoasted sesame oil, divided
- 1 łyżkasoy sauce
- 2 ząbekgarlic, minced
for the sauce
- 3 łyżkagochujang
- 1 łyżkasoy sauce
- 1 łyżkarice vinegar
- 1 łyżkamaple syrup
- 1 łyżeczkatoasted sesame oil
garnish
- 1 łyżeczkasesame seed, toasted(opcjonalnie)
Sprzęt
bowls · wok · large skillet · pot · knife · whisk
Sposób przygotowania
Krok po kroku
- 1
Rinse the short grain rice thoroughly until the water runs clear. Cook the rice according to package directions, then set aside.
Około 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.
Około 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.
Około 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.
Około 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.
Około 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.
Około 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.
Około 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.
Około 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.
Około 8 min
Wskazówka kucharza: 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.
Około 2 min
Wskazówka kucharza: 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.
Około 3 min
- 12
Drizzle generously with the gochujang sauce and sprinkle with toasted sesame seed if desired. Serve immediately.
Około 1 min
Na porcję
Wartości odżywcze
- Kalorie
- 533kcal
- Białko
- 17,8g
- Węglowodany
- 77g
- Tłuszcz
- 18,6g
- Błonnik
- 5,3g
- Cukry
- 10,5g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
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.