Korean Spicy Tofu Bibimbap Recipe

About this recipe

Korean Spicy Tofu Bibimbap is a vibrant rice bowl layered with bold flavors and fresh textures. At the heart of this dish is crispy golden tofu, coated in a gochujang-based sauce that delivers the perfect balance of heat and umami. Paired with tender Arborio rice, sautéed carrots, radish, and wilted spinach, this bowl is a harmony of color and taste. The finishing drizzle of sesame oil and sprinkle of roasted sesame seeds elevate the dish to restaurant-quality. Packed with 42g of protein per serving, it’s an ideal choice to fuel your day or recover post-workout. Ready in 45 minutes, this bibimbap is perfect for a cozy night in, delivering a touch of Korean comfort to your dinner table.

Ingredients

• - Mori-Nu Silken Firm Tofu
• 250 G Sempio Gochujang
• 1 Kg Natco Brown Basmati Rice, 1Kg
• - Kikkoman Soy Sauce
• - Biona Capers In Olive Oil
• 1 Kg White Granulated Sugar
• 50G Black Garlic Cloves, 50G
• 100 g Yorkshire English Carrots 100G
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• 1 Bunch Spinach Fresh 1 Bunch
• 400G Greenfield Himalayan Salt Fine 400G
• - Schwartz Sesame Seeds
• Bunch Spring Onion (Bunch)
• 1 Lemon - 1 Each

Instructions

1. 1. Rinse the Arborio rice under cold water until the water runs clear to remove excess starch.
2. 2. Cook the rice in a pot with 300ml water over medium heat. Reduce heat to low when boiling, cover, and simmer for 15 minutes.
3. 3. While rice cooks, press the tofu with a clean towel to remove excess moisture and cut it into bite-sized cubes.
4. 4. Heat 1 tbsp of olive oil in a skillet over medium heat and sauté the tofu cubes until golden and crispy on all sides, about 8 minutes.
5. 5. In a small bowl, mix gochujang, soy sauce, 1 tsp sesame oil, sugar, and minced garlic to form a spicy sauce.
6. 6. Add the sauce to the tofu in the skillet and toss well to coat. Cook for another 2 minutes for the flavors to absorb.
7. 7. Heat the remaining olive oil in another skillet and sauté the julienned carrots and mooli radish for 3-4 minutes until slightly tender.
8. 8. In the same skillet, lightly wilt the spinach for 1-2 minutes and season with a pinch of salt.
9. 9. Once the rice is cooked, fluff it with a fork and divide it between two serving bowls as the base.
10. 10. Arrange the sautéed vegetables, tofu, and spinach on top of the rice in sections for a visually appealing presentation.
11. 11. Drizzle the remaining sesame oil and sprinkle roasted sesame seeds over the assembled bowls.
12. 12. Garnish with sliced green onions and a squeeze of fresh lemon juice for brightness.
13. 13. Serve immediately, mixing the ingredients together before eating for a harmonious bite.