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

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

Ingredients

• 1 cup Cooked Short-Grain Rice (Gluten-Free)
• 1/2 cup Extra-Firm Tofu, pressed and cubed
• 1 tbsp Gluten-Free Tamari
• 1 tsp Sesame Oil
• 1 tbsp Gochujang (Korean Chili Paste)
• 1 tsp Maple Syrup
• 1 tsp Rice Vinegar
• 1/2 tsp Garlic, minced
• 1/4 cup Shredded Carrots
• 1/4 cup Spinach, blanched
• 1/4 cup Bean Sprouts, blanched
• 1/4 cup Cucumber, julienned
• 1 tsp Sesame Seeds
• 1 Egg (Optional, replace with avocado for vegan)

Instructions

1. Prepare rice according to package directions. Short-grain rice is recommended for the best texture.
2. Press Tofu and dice it into 1 cm cubes. Marinate with soy sauce, sesame oil, and minced garlic. Let sit for at least 15 minutes.
3. In a bowl, mix Gochujang, maple syrup, rice vinegar, and a little water to make the sauce. Adjust to taste.
4. Blanch spinach and bean sprouts separately in boiling water for 1 minute, then immediately transfer to an ice bath to preserve color and crispness.
5. Julienne or shred the carrots and cucumber.
6. Pan-fry the marinated tofu until golden brown and crispy.
7. Optionally, fry an egg sunny-side up. (omit for vegan, replace with sliced avocado)
8. Assemble the bowl: rice at the bottom, arrange tofu and vegetables artfully on top.
9. Drizzle generously with sauce and sprinkle with sesame seeds. Add the fried egg or sliced avocado.

Cuisine: Korean

Suitability: vegetarian,dairy-free,gluten-free

Prep Time: 25 mins

Cook Time: 30 mins

Serving Size: 1

Meal Type: lunch