Korean Tofu Bibimbap Breakfast Bowl Recipe

About this recipe

A vibrant and balanced Korean-inspired breakfast bowl featuring crispy tofu, fresh vegetables, and flavorful gochujang sauce. Perfect for energizing your morning.

Ingredients

• - Mori-Nu Silken Firm Tofu
• 1 Bunch Spinach Fresh 1 Bunch
• 100 g Yorkshire English Carrots 100G
• 500 g Planet Organic Courgettes 500G
• - Schwartz Sesame Seeds
• 100 G Jumbo Garlic 100g
• 250 G Sempio Gochujang
• - Kikkoman Soy Sauce
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 160 Ml Cj Bibigo Sesame Oil
• - Ktc Vegetable Oil

Instructions

1. 1. Drain and press the tofu to remove excess water, then cut it into bite-sized cubes.
2. 2. Heat vegetable oil in a pan and pan-fry the tofu cubes until golden and crispy on all sides.
3. 3. Peel and julienne the carrot and zucchini into thin strips for easy cooking and presentation.
4. 4. Blanch the spinach in boiling water for 1 minute, then drain and squeeze out excess moisture.
5. 5. In a small bowl, mix gochujang, soy sauce, rice vinegar, sesame oil, and minced garlic to make the sauce.
6. 6. Heat a pan and lightly sauté the carrot and zucchini until tender but still crisp.
7. 7. Assemble the bowl by placing cooked rice at the base, then arrange tofu, spinach, carrot, and zucchini on top.
8. 8. Drizzle the gochujang sauce evenly over the bowl for rich, spicy flavor.
9. 9. Garnish with sesame seeds and finely chopped green onions for added texture and freshness.
10. 10. Serve immediately while warm and enjoy a nutritious start to your day.