Korean Bibimbap Bowl (Vegetarian, Gluten-Free, Dairy-Free)

A colorful and flavorful Korean rice bowl with sautéed vegetables and a spicy sauce.

Ingredients

• 1 cup Cooked Brown Rice
• 1/2 cup Extra-Firm Tofu, pressed and cubed
• 1 tbsp Gluten-Free Tamari
• 1 tsp Sesame Oil
• 1 tsp Maple Syrup
• 1 tsp Gochujang (Korean Chili Paste)
• 1 cup Spinach
• 1/2 cup Carrot, julienned
• 1/2 cup Cucumber, julienned
• 1/4 cup Bean Sprouts
• 1/4 cup Shiitake Mushrooms, thinly sliced
• 1 tsp Toasted Sesame Seeds

Instructions

1. Cook brown rice according to package instructions for a nuttier flavor and increased nutritional value.
2. Press extra-firm tofu to remove excess water, then cube. Marinate in tamari, sesame oil, and maple syrup for at least 30 minutes to enhance flavor penetration.
3. Sauté marinated tofu until deeply golden brown and slightly crispy for improved texture.
4. Lightly sauté spinach with a pinch of salt and a clove of minced garlic until just wilted to retain nutrients and add flavor.
5. Sauté shiitake mushrooms until softened and lightly browned to add umami flavor.
6. Prepare gochujang sauce by mixing chili paste with a little water and a dash of sesame oil for added depth.
7. Assemble bowl: rice, tofu, spinach, carrot, cucumber, bean sprouts, and shiitake mushrooms. Drizzle with gochujang sauce and sprinkle with toasted sesame seeds.

Cuisine: Korean

Suitability: vegetarian,gluten-free,dairy-free

Prep Time: 30 mins

Cook Time: 25 mins

Serving Size: 1

Meal Type: lunch