Korean-Inspired Tofu Bibimbap Bowl

A simplified Bibimbap bowl with seasoned tofu and a mix of colorful vegetables.

Ingredients

• 4 oz Extra Firm Tofu
• 1 cup Cooked Brown Rice
• 1 cup Baby Spinach
• 1/2 cup Carrots
• 1/2 cup Bean Sprouts
• 1 tbsp Sesame Oil
• 1 tbsp Gluten-Free Soy Sauce
• 1 tsp Rice Vinegar
• 1 tsp Gochujang (Korean Chili Paste)
• 1/2 tsp Maple Syrup
• 1 clove, minced Garlic
• 1 tsp Sesame Seeds

Instructions

1. Press extra-firm tofu to remove excess water. Cut into thin slices or cubes.
2. In a small bowl, mix 1 tsp sesame oil, 1 tbsp gluten-free soy sauce, minced garlic, and a pinch of black pepper. Marinate the tofu in this mixture for at least 10 minutes.
3. Cook brown rice according to package directions.
4. Steam or quickly sauté spinach, julienned carrots, and bean sprouts separately. Lightly season each vegetable with salt and a touch of sesame oil.
5. Prepare the Bibimbap sauce by mixing 1 tsp sesame oil, rice vinegar, gochujang, and maple syrup in a small bowl.
6. In a bowl, arrange brown rice, marinated tofu, and the prepared vegetables.
7. Drizzle the Bibimbap sauce over the top and sprinkle with sesame seeds.
8. Serve immediately. For added flavor, you can top with a fried egg (if not adhering to a vegetarian diet).

Cuisine: Korean

Suitability: Gluten-Free,Dairy-Free,Vegetarian

Prep Time: 25 mins

Cook Time: 20 mins

Serving Size: 1

Meal Type: lunch