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.
Оригинальный рецепт от Forkin
- Общее время
- 1 ч 15 мин
- Порции
- 4
- Сложность
- Средне
- На порцию
- 533 kcal
Информация об аллергенах: может содержать глютен, кунжут и соя. При наличии аллергии всегда проверяйте упаковки ингредиентов.
Подготовка
Ингредиенты
for the rice
- 1,5 стаканshort grain rice, uncooked
for the tofu
- 400 gextra firm tofu, pressed and sliced
- 2 ст. л.soy sauce
- 1 ст. л.sesame oil
- 1 зубчикgarlic, minced
for the vegetables
- 200 gspinach
- 2 шт.carrot, julienned
- 1 шт.zucchini, julienned
- 100 gshiitake mushroom, sliced
- 0,5 шт.yellow onion, thinly sliced
- 2 ст. л.toasted sesame oil, divided
- 1 ст. л.soy sauce
- 2 зубчикgarlic, minced
for the sauce
- 3 ст. л.gochujang
- 1 ст. л.soy sauce
- 1 ст. л.rice vinegar
- 1 ст. л.maple syrup
- 1 ч. л.toasted sesame oil
garnish
- 1 ч. л.sesame seed, toasted(необязательно)
Инвентарь
bowls · wok · large skillet · pot · knife · whisk
Приготовление
Шаг за шагом
- 1
Rinse the short grain rice thoroughly until the water runs clear. Cook the rice according to package directions, then set aside.
Около 25 мин
- 2
While the rice cooks, prepare the tofu marinade by combining the soy sauce, sesame oil, and minced garlic in a shallow dish.
Около 5 мин
- 3
Add the sliced extra firm tofu to the marinade, ensuring it's well coated. Let it marinate for at least 15 minutes.
Около 15 мин
- 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.
Около 5 мин
- 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.
Около 5 мин
- 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.
Около 5 мин
- 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.
Около 7 мин
- 8
Stir in the soy sauce and minced garlic with the mushrooms and onions, cooking for another minute. Transfer to a separate bowl.
Около 1 мин
- 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.
Около 8 мин
Совет повара: 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.
Около 2 мин
Совет повара: 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.
Около 3 мин
- 12
Drizzle generously with the gochujang sauce and sprinkle with toasted sesame seed if desired. Serve immediately.
Около 1 мин
На порцию
Пищевая ценность
- Калории
- 533kcal
- Белок
- 17,8g
- Углеводы
- 77g
- Жиры
- 18,6g
- Клетчатка
- 5,3g
- Сахара
- 10,5g
Расчёт основан на количестве ингредиентов в рецепте. Значения могут меняться в зависимости от бренда и замен.
Правильное хранение
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.