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

• Bunch Spring Onion (Bunch)
• - Mori-Nu Silken Firm Tofu
• 1 Bunch Spinach Fresh 1 Bunch
• 100 g Yorkshire English Carrots 100G
• 500 g Planet Organic Courgettes 500G
• 100 G Jumbo Garlic 100g
• - Schwartz Sesame Seeds
• 500G Biona Organic Long Grain Italian White Rice
• 160 Ml Cj Bibigo Sesame Oil
• - Kikkoman Soy Sauce
• 250 G Sempio Gochujang

Instructions

1. 1. Cook the white rice according to package instructions until fluffy and set aside.
2. 2. Slice the tofu into cubes and marinate in a mix of soy sauce, sesame oil, and 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 the carrot and zucchini, and sauté them in sesame oil until tender but slightly crisp.
5. 5. Blanch the spinach in boiling water for 1 minute, then drain and lightly season with soy sauce.
6. 6. Prepare the gochujang sauce by mixing it 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 zucchini on top.
8. 8. Drizzle the gochujang sauce over the bowl and garnish with chopped green onions and sesame seeds.
9. 9. Serve immediately while warm and enjoy the vibrant flavors.