Korean Spiced Tofu Bibimbap Bowl Recipe

Korean cuisine · 319 calories

About this recipe

This Korean Spiced Tofu Bibimbap Bowl is a delightful fusion of flavors and textures, offering a balanced and nutritious lunch. It features protein-rich tofu, aromatic basmati rice, and a colorful medley of fresh vegetables like carrots, daikon radish, and cucumber. The dish is brought together by a tangy, flavorful sauce made with soy sauce, rice vinegar, garlic, and sesame oil. Perfect for a diabetic-friendly diet, this bowl is low in carbs yet high in fiber and protein, helping maintain steady energy levels. The cooking process is straightforward yet rewarding, from sautéing the tofu to assembling the vibrant bowl. Ideal for a comforting midday meal, this bibimbap bowl is both visually appealing and satisfying to eat.

Ingredients

  • 280G The Tofoo Co Naked Organic Extra Firm Tofu
  • 500G Tropical Sun Basmati Rice 500g
  • - Fresh Asian Mooli Radish Daikon Exotic Vegetable
  • 4 Pack Fresh Carrots - Pack Of 4
  • 1 Piece Cucumber 1Pc
  • - Spice Kitchen Moroccan Spice Tin
  • 250G Special Ingredients Isomalt Powder, 250G
  • - Amoy Dark Soy Sauce
  • 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
  • 100 G Jumbo Garlic 100g
  • 207 Ml Lee Kum Kee Pure Sesame Oil, 207Ml
  • - Biona Capers In Olive Oil
  • - Maldon Flakes Sea Salt
  • 100G Heera Black Pepper Powder 100g
  • 100G Top-Op Black Till Sesame Seeds 100g
  • 1 Bunch Spring Onions 1 Bunch

Instructions

  1. 1. Rinse and cook the Tropical Sun Basmati Rice in a pot with 280ml water until tender, about 15 minutes.
  2. 2. While the rice cooks, press and slice the The Tofoo Co Naked Organic Extra Firm Tofu into bite-sized cubes.
  3. 3. Heat olive oil in a pan and sauté the tofu cubes until golden brown, adding 1 tsp Spice Kitchen Moroccan Spice Tin for flavor.
  4. 4. Peel and julienne the Fresh Carrots and Fresh Asian Mooli Radish Daikon Exotic Vegetable into thin strips.
  5. 5. Slice the Fresh Cucumbers into thin rounds and set aside for garnish.
  6. 6. Mince the fresh garlic and mix it with soy sauce, rice vinegar, sesame oil, and 1 tsp Special Ingredients Isomalt Powder to prepare the sauce.
  7. 7. Arrange the cooked rice at the base of two bowls and layer the sautéed tofu evenly on top.
  8. 8. Add the julienned carrots, daikon, and sliced cucumbers around the tofu in a decorative manner.
  9. 9. Drizzle the prepared sauce over the bibimbap bowls for a burst of flavor.
  10. 10. Sprinkle sesame seeds and chopped green onions for garnish.
  11. 11. Season lightly with Maldon Flakes Sea Salt and black pepper before serving.
  12. 12. Serve warm and enjoy your homemade Korean Spiced Tofu Bibimbap Bowl.