Vegan Korean Tofu Bibimbap Recipe
Crispy rice, soy ginger mushrooms, shredded carrot, gochujang sauce
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Ingredients
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Rice Base
Soy Ginger Mushrooms
Vegetables
Gochujang Sauce
Tofu
Method
Rice Base
- 1
Cook the Rice
Rinse the short grain brown rice under cold water until the water runs clear. Combine the rinsed rice and water in a pot, then bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 40-45 minutes until rice is tender. Once cooked, fluff with a fork and stir in the sesame oil.
Soy Ginger Mushrooms
- 2
Sauté the Mushrooms
In a pan over medium heat, add a tablespoon of vegetable oil. Once hot, add sliced mushrooms and sauté for about 5 minutes until softened. Add soy sauce, ginger, garlic, and green onions, and cook for an additional 2-3 minutes until fragrant and mushrooms are nicely glazed.
Vegetables
- 3
Sauté the Vegetables
In the same pan used for the mushrooms, add another tablespoon of oil if needed. Add chopped spinach, shredded carrot, and zucchini. Sauté for about 5-7 minutes until the vegetables are tender but still vibrant. Season with salt and pepper to taste.
Gochujang Sauce
- 4
Prepare the Gochujang Sauce
In a small bowl, combine gochujang, maple syrup (or agave syrup), rice vinegar, and water. Stir well until the mixture is smooth and well blended.
Tofu
- 5
Prepare Crispy Tofu
Toss the cubed tofu in cornstarch until fully coated. In a large pan over medium-high heat, add vegetable oil. Once hot, add the cornstarch-coated tofu cubes, cooking for about 10 minutes and turning occasionally until the tofu is golden and crispy on all sides.
Assembly
- 6
Assemble the Bibimbap
In a large serving bowl, layer the crispy rice as the base. Top with the sautéed soy ginger mushrooms, sautéed vegetables, and crispy tofu. Drizzle the gochujang sauce on top and serve immediately, mixing all the ingredients together before eating.
