
Spicy Vegan Bibimbap
This vibrant Korean rice bowl features perfectly cooked rice topped with savory marinated tofu, fresh and seasoned vegetables, and a spicy, sweet gochujang sauce. It's a quick, healthy, and flavorful plant-based meal that's easily customizable to your taste and dietary needs.
Instructions
- 1
Cook sushi rice (4 cups) according to package instructions. Keep warm.
- 2
Slice shiitake mushrooms (8 oz), carrots (2), and zucchini (2). Chop spinach (4 cups) and mince cloves (2 garlic).
- 3
For the Gochujang Sauce: In a medium bowl, whisk together gochujang (0.25 cup), mirin (2 tbsp), garlic clove (1 minced), sugar (1 tbsp), soy sauce (2 tsp), and rice vinegar (2 tbsp) until smooth.
- 4
Heat avocado oil (1 tbsp) in a skillet over medium heat. Add [shiitake mushrooms]. Cook for 2-3 minutes. Add garlic clove (0.5 minced) and soy sauce (1 tsp). Stir well and remove to a plate.
- 5
Add avocado oil (1 tsp) to the skillet. Cook [zucchini] for 3-4 minutes, stirring a few times. Remove to a plate.
- 6
Add avocado oil (1 tsp) to the skillet. Cook [carrots] until just tender (5-7 minutes), stirring a few times. Remove to a plate.
- 7
Lastly, add avocado oil (1.5 tsp) to sear the marinated tofu (1 package) in the same skillet. Turn heat to medium-high and cook for 3-5 minutes total, flipping once. Remove to a paper towel-lined plate to keep it crispy.
- 8
Assemble the Bowls: Scoop sushi rice (1 cup) into each of 4 bowls. Arrange the cooked [shiitake mushrooms], [carrots], [zucchini], [spinach], and [bean sprouts] around the rice. Pile on [marinated tofu]. Drizzle with [gochujang sauce] and sprinkle with [sesame seeds]. Add optional toppings if desired.
Nutrition Facts
Per portion
Macronutrients
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