Korean Bibimbap Bowls (GF, DF, Vegetarian)

A vibrant and flavorful Korean rice bowl with colorful vegetables and a savory sauce.

Ingredients

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

Instructions

1. Prepare brown rice according to package directions.
2. Press tofu to remove excess water. Toss tofu with 1 tbsp gluten-free soy sauce, minced garlic, minced ginger, and sesame oil. Pan-fry or bake at 375°F (190°C) for 20 minutes, flipping halfway, until golden brown.
3. In a small bowl, mix gochujang, maple syrup, and remaining gluten-free soy sauce to create the sauce. Adjust maple syrup to taste.
4. In a bowl, layer rice, tofu, carrots, spinach, and bean sprouts.
5. Drizzle with the sauce and sprinkle with sesame seeds. Serve immediately or pack for lunch.

Cuisine: Korean

Suitability: vegetarian,gluten-free,dairy-free

Prep Time: 30 mins

Cook Time: 25 mins

Serving Size: 1

Meal Type: lunch