Korean Tofu Bibimbap Bowl
A vibrant Korean rice bowl with expertly prepared tofu and a medley of seasoned vegetables.
Ingredients
- 1 cup Cooked Short-Grain White Rice
- 4 oz Extra-Firm Tofu (pressed and cubed)
- 1.5 tbsp Tamari (gluten-free soy sauce)
- 1.5 tsp Sesame Oil
- 1 tsp Maple Syrup
- 1.5 tsp Gochujang (Korean chili paste)
- 1/4 cup Shredded Carrots
- 1 cup Baby Spinach
- 1/4 cup Bean Sprouts
- 1/4 cup Shiitake Mushrooms (sliced)
- 1 tsp Sesame Seeds
- 1/2 tsp Rice Vinegar
- 1/2 clove Garlic (minced)
Instructions
- Prepare the tofu: Press tofu to remove excess water, then cube. Marinate in a mixture of tamari, 1 tsp sesame oil, maple syrup and gochujang for at least 30 minutes.
- Stir-fry the tofu: Heat 0.5 tsp sesame oil in a non-stick pan over medium-high heat. Stir-fry the marinated tofu until deeply golden brown and crispy on all sides. Remove from pan.
- Prepare vegetables: Lightly sauté the carrots and mushrooms in a pan with a touch of sesame oil until tender-crisp. Blanch the spinach for 30 seconds in boiling water, then immediately transfer to an ice bath, drain well, and squeeze out excess water. Toss with a mixture of rice vinegar, minced garlic and pinch of salt. Briefly blanch bean sprouts in boiling water for 15 seconds, drain.
- Assemble the bowl: In a bowl, add cooked rice as a base. Arrange the tofu and seasoned vegetables artfully on top.
- Garnish: Sprinkle with sesame seeds and serve immediately.
Cuisine: Korean
Suitability: vegetarian,dairy-free,gluten-free
Prep Time: 25 mins
Cook Time: 30 mins
Serving Size: 1
Meal Type: lunch