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.
Forkin tarafından hazırlanan özgün tarif
- Toplam süre
- 1 sa. 15 dk.
- Porsiyon
- 4
- Zorluk
- Orta
- Porsiyon başına
- 533 kcal
Alerjen bilgisi: gluten, susam, soya ve soya fasulyesi içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.
Ön hazırlık
Malzemeler
for the rice
- 1,5 su bardağıshort grain rice, uncooked
for the tofu
- 400 gextra firm tofu, pressed and sliced
- 2 yemek kaşığısoy sauce
- 1 yemek kaşığısesame oil
- 1 dişgarlic, minced
for the vegetables
- 200 gspinach
- 2 adetcarrot, julienned
- 1 adetzucchini, julienned
- 100 gshiitake mushroom, sliced
- 0,5 adetyellow onion, thinly sliced
- 2 yemek kaşığıtoasted sesame oil, divided
- 1 yemek kaşığısoy sauce
- 2 dişgarlic, minced
for the sauce
- 3 yemek kaşığıgochujang
- 1 yemek kaşığısoy sauce
- 1 yemek kaşığırice vinegar
- 1 yemek kaşığımaple syrup
- 1 çay kaşığıtoasted sesame oil
garnish
- 1 çay kaşığısesame seed, toasted(isteğe bağlı)
Ekipman
bowls · wok · large skillet · pot · knife · whisk
Hazırlanışı
Adım adım
- 1
Rinse the short grain rice thoroughly until the water runs clear. Cook the rice according to package directions, then set aside.
Yaklaşık 25 dk.
- 2
While the rice cooks, prepare the tofu marinade by combining the soy sauce, sesame oil, and minced garlic in a shallow dish.
Yaklaşık 5 dk.
- 3
Add the sliced extra firm tofu to the marinade, ensuring it's well coated. Let it marinate for at least 15 minutes.
Yaklaşık 15 dk.
- 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.
Yaklaşık 5 dk.
- 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.
Yaklaşık 5 dk.
- 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.
Yaklaşık 5 dk.
- 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.
Yaklaşık 7 dk.
- 8
Stir in the soy sauce and minced garlic with the mushrooms and onions, cooking for another minute. Transfer to a separate bowl.
Yaklaşık 1 dk.
- 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.
Yaklaşık 8 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
Aşçının notu: 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.
Yaklaşık 3 dk.
- 12
Drizzle generously with the gochujang sauce and sprinkle with toasted sesame seed if desired. Serve immediately.
Yaklaşık 1 dk.
Porsiyon başına
Besin değerleri
- Kalori
- 533kcal
- Protein
- 17,8g
- Karbonhidrat
- 77g
- Yağ
- 18,6g
- Lif
- 5,3g
- Şeker
- 10,5g
Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.
Tazeliğini koruyun
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.