Main CourseDinnerLunch

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 份
Cuisine: korean
Ingredients: 1.5 杯 short grain rice uncooked; 400 g extra firm tofu pressed and sliced; 2 汤匙 soy sauce; 1 汤匙 sesame oil; 1 瓣 garlic minced; 200 g spinach; 2 个 carrot julienned; 1 个 zucchini julienned; 100 g shiitake mushroom sliced; 0.5 个 yellow onion thinly sliced; 2 汤匙 toasted sesame oil divided; 1 汤匙 soy sauce; 2 瓣 garlic minced; 3 汤匙 gochujang; 1 汤匙 soy sauce; 1 汤匙 rice vinegar; 1 汤匙 maple syrup; 1 茶匙 toasted sesame oil; 1 茶匙 sesame seed toasted (可选)

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 的原创食谱

总用时: 1小时 15分钟
份量: 4
难度: 中等
每份: 533 kcal

素食

过敏原信息： 可能含有麸质、芝麻和大豆。如有过敏，请务必查看配料包装。

备料

配料

for the rice

1.5 杯short grain rice, uncooked

for the tofu

400 gextra firm tofu, pressed and sliced
2 汤匙soy sauce
1 汤匙sesame oil
1 瓣garlic, minced

for the vegetables

200 gspinach
2 个carrot, julienned
1 个zucchini, julienned
100 gshiitake mushroom, sliced
0.5 个yellow onion, thinly sliced
2 汤匙toasted sesame oil, divided
1 汤匙soy sauce
2 瓣garlic, minced

for the sauce

3 汤匙gochujang
1 汤匙soy sauce
1 汤匙rice vinegar
1 汤匙maple syrup
1 茶匙toasted sesame oil

garnish

1 茶匙sesame seed, toasted(可选)

厨具

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

做法

分步操作

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

每份

营养

68%评分

热量: 533kcal
蛋白质: 17.8g
碳水化合物: 77g
脂肪: 18.6g
膳食纤维: 5.3g
糖: 10.5g

根据食谱中的配料用量估算。实际数值可能因品牌和替换配料而异。

妥善保存

储存

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

重新加热

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.