Tangy Tofu Bibimbap Bowl Recipe

About this recipe

A vibrant and flavorful Korean-style bibimbap with marinated tofu and assorted vegetables, served over steamed rice and topped with a spicy gochujang sauce.

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
• 1 Bunch Spring Onions 1 Bunch
• 500G Yutaka Sushi Rice
• - Kikkoman Soy Sauce
• 100 g Yorkshire English Carrots 100G
• 300G Clearspring Organic Tofu, 300G
• 1 Courgette 1 Each
• 250G Mushroom Button 250G
• 150 Ml Saitaku Japanese Rice Vinegar

Instructions

1. 1. Rinse 160 g short-grain rice and cook it in 320 ml water in a pot until tender and fluffy, then set aside covered.
2. 2. Slice 300 g firm tofu into cubes and marinate it with 15 ml soy sauce, 10 ml sesame oil, and 2 cloves of minced garlic for 10 minutes.
3. 3. Heat a non-stick pan and stir-fry the marinated tofu until golden and slightly crispy on all sides.
4. 4. Julienne 100 g carrots, 1 courgette, and 100 g mushrooms, and sauté each vegetable separately in a little of 15 ml sesame oil until tender.
5. 5. Blanch 100 g spinach in boiling water for 30 seconds, then squeeze out excess water and season lightly with 5 ml soy sauce.
6. 6. Prepare the bibimbap sauce by mixing 30 g gochujang, 10 ml rice vinegar, 10 ml soy sauce, and a dash of sesame oil until smooth.
7. 7. Arrange the cooked rice in a bowl as the base, then neatly place the tofu and sautéed vegetables on top.
8. 8. Drizzle the bibimbap sauce over the bowl and garnish with 5 g sesame seeds and 30 g chopped green onions.
9. 9. Serve warm, stirring the bowl thoroughly to mix the flavors before eating.

How to make Tangy Tofu Bibimbap Bowl

1. Cook the short-grain rice. Cook the short-grain rice in water until tender and fluffy, then keep it covered while the tofu is prepared.
2. Marinate and fry the tofu. Cube the tofu, marinate it in soy sauce, sesame oil and minced garlic for 10 minutes, then stir-fry until golden and slightly crispy on all sides.
3. Cook the vegetables. Sauté julienned carrots, zucchini and mushrooms separately in sesame oil until tender, then blanch the spinach for 30 seconds and season with soy sauce.
4. Assemble with sauce. Mix gochujang, rice vinegar, soy sauce and sesame oil, arrange tofu and vegetables over the rice, drizzle the sauce and garnish with sesame seeds and green onions.

Frequently asked questions

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

The total time to make the Tangy Tofu Bibimbap Bowl is 45 minutes, including 15 minutes of prep and 30 minutes of cooking.

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

Yes, you can prepare the components ahead of time and store them separately in airtight containers in the fridge for up to 2 days. Assemble and reheat before serving.

What can I serve with the Tangy Tofu Bibimbap Bowl?

You can serve it with a side of kimchi or a light miso soup for a complete Korean-inspired meal.

Can I substitute tofu in this recipe?

Yes, you can substitute tofu with tempeh or another plant-based protein for a similar texture and flavor.