Sweet And Spicy Tofu Bibimbap Recipe

About this recipe

A vibrant Korean rice bowl featuring sweet and spicy marinated tofu, fresh vegetables, and a hint of sesame. Perfectly balanced for flavor and nutrition.

Ingredients

• 100 G Jumbo Garlic 100g
• 1 Piece Cucumber 1Pc
• 1 Kg Carrots - 1kg
• - The Tofoo Co. Naked Tofu
• 5 Kg Laila Broken Basmati Rice - 5 Kg
• 180 Ml Thai Taste Vegan Fish Sauce, 180Ml
• 1 L Crisp N Dry Oil
• 1 Kg White Granulated Sugar
• 500 Ml Haday Signature Dark Soy Sauce, 500Ml
• - Mori-Nu Silken Firm Tofu
• 1 Bunch Spinach Fresh 1 Bunch
• 100 g Yorkshire English Carrots 100G
• 500 g Planet Organic Courgettes 500G
• 250 G Sempio Gochujang
• - Kikkoman Soy Sauce
• 160 Ml Cj Bibigo Sesame Oil
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• - Honey & Mustard Sauce
• - Schwartz Sesame Seeds
• 1 Bunch Spring Onions 1 Bunch

Instructions

1. 1. Cook the rice according to package instructions until fluffy, then keep it warm.
2. 2. Slice the tofu into bite-sized cubes and pat dry with a paper towel.
3. 3. In a bowl, mix gochujang, soy sauce, honey, sesame oil, rice vinegar, and minced garlic to make the marinade.
4. 4. Coat the tofu cubes evenly with the marinade and let them sit for 10 minutes.
5. 5. Heat a non-stick pan over medium heat and cook the tofu until golden brown on all sides, flipping occasionally.
6. 6. Julienne the carrot and zucchini, and blanch the spinach in boiling water for 1 minute, then drain well.
7. 7. Lightly sauté the carrot and zucchini in sesame oil until tender-crisp, seasoning lightly with salt.
8. 8. Assemble the bibimbap by placing rice in a bowl and arranging tofu, spinach, carrot, and zucchini neatly on top.
9. 9. Sprinkle sesame seeds and chopped spring onion over the bowl for garnish.
10. 10. Serve warm and mix well before eating to blend the flavors together.