Gochujang Tofu Bibimbap Recipe

About this recipe

A vibrant Korean rice bowl featuring marinated tofu, fresh vegetables, and a spicy gochujang sauce. Packed with protein and flavor, this dish is both satisfying and nourishing.

Ingredients

• - Mori-Nu Silken Firm Tofu
• 1 Bunch Spinach Fresh 1 Bunch
• 100 g Yorkshire English Carrots 100G
• 500 g Planet Organic Courgettes 500G
• 158G Savoury Mushrooms, 158G
• 500G Cj Taeyangcho Red Pepper Gochujang Paste
• 100 G Jumbo Garlic 100g
• - Schwartz Sesame Seeds
• 1 Bunch Spring Onions 1 Bunch
• 500G Biona Organic Long Grain Italian White Rice
• - Kikkoman Soy Sauce
• 160 Ml Cj Bibigo Sesame Oil

Instructions

1. 1. Cook the white rice according to package instructions until fluffy and set aside.
2. 2. Press the tofu to remove excess moisture, then cut it into bite-sized cubes.
3. 3. Heat a pan and sauté the tofu cubes in sesame oil until golden and crispy on all sides.
4. 4. In the same pan, add minced garlic and gochujang paste, stirring to combine into a sauce.
5. 5. Slice the carrot, zucchini, and mushrooms thinly, and sauté them separately until tender.
6. 6. Blanch the spinach briefly in boiling water, then drain and season with soy sauce.
7. 7. Assemble the bibimbap by layering rice at the base of each bowl.
8. 8. Arrange the cooked tofu, vegetables, and spinach neatly around the rice.
9. 9. Drizzle the spicy gochujang sauce over the assembled ingredients evenly.
10. 10. Sprinkle sesame seeds and chopped scallions over the top for garnish.
11. 11. Serve warm and mix thoroughly before eating to combine the flavors.