Sizzling Tofu Bibimbap Bowl Recipe

About this recipe

A vibrant Korean-inspired lunch bowl featuring marinated tofu, fresh vegetables, and spicy gochujang sauce. Perfectly balanced for flavor and nutrition.

Ingredients

• - Schwartz Sesame Seeds
• 100 G Jumbo Garlic 100g
• 250 G Sempio Gochujang
• 160 Ml Cj Bibigo Sesame Oil
• 1 Bunch Spinach Fresh 1 Bunch
• Bunch Spring Onion (Bunch)
• - Kikkoman Soy Sauce
• 100 g Yorkshire English Carrots 100G
• 300G Clearspring Organic Tofu, 300G
• 1 Courgette 1 Each
• 500G Biona Organic Long Grain Italian White Rice

Instructions

1. 1. Rinse 160 g white rice and cook it in 320 ml water, covered, for 12-15 minutes until fluffy, then set aside.
2. 2. Slice 300 g firm tofu into cubes and marinate in a mix of 20 ml soy sauce, 10 ml sesame oil, and 2 cloves of minced garlic for 15 minutes.
3. 3. Heat a skillet over medium heat and pan-fry the tofu cubes until golden and crispy, about 5 minutes per side.
4. 4. Julienne 100 g carrot and 1 courgette, and sauté them in 15 ml sesame oil until tender but slightly crisp.
5. 5. Blanch 100 g spinach in boiling water for 1 minute, then drain and lightly season with 10 ml soy sauce.
6. 6. Prepare the gochujang sauce by mixing 40 g gochujang with a splash of water to achieve a smooth consistency.
7. 7. Assemble the bowl by layering rice at the base and arranging tofu, spinach, carrots, and courgette on top.
8. 8. Drizzle the gochujang sauce over the bowl and garnish with 30 g chopped green onions and 5 g sesame seeds.
9. 9. Serve immediately while warm and enjoy the vibrant flavors.

How to make Sizzling Tofu Bibimbap Bowl

1. Cook the rice. Cook the white rice according to package instructions until fluffy, then set it aside while the tofu marinates.
2. Marinate and fry the tofu. Cube the tofu, marinate in soy sauce, sesame oil and minced garlic for 15 minutes, then pan-fry until golden and crispy, about 5 minutes per side.
3. Prepare the vegetables. Julienne the carrot and zucchini and sauté in sesame oil until tender but slightly crisp, then blanch the spinach for 1 minute and lightly season with soy sauce.
4. Assemble and drizzle. Layer rice in the bowl, arrange tofu, spinach, carrot and zucchini on top, drizzle gochujang thinned with a splash of water, then garnish with green onions and sesame seeds.

Frequently asked questions

What is the total time required to make the Sizzling Tofu Bibimbap Bowl?

The total time required is 40 minutes, including 15 minutes of prep and 25 minutes of cooking.

Can I make the Sizzling Tofu Bibimbap Bowl ahead of time or store leftovers?

Yes, you can prepare the components ahead, store them separately in airtight containers in the fridge, and assemble the bowl just before serving. Consume within 2-3 days.

What can I serve with the Sizzling Tofu Bibimbap Bowl?

You can serve it with a side of kimchi or pickled vegetables for an authentic Korean touch.