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

• - Mori-Nu Silken Firm Tofu
• 1 Bunch Spinach Fresh 1 Bunch
• 1 Kg Carrots - 1kg
• 158G Savoury Mushrooms, 158G
• 100 G Jumbo Garlic 100g
• - Schwartz Sesame Seeds
• 250 G Sempio Gochujang
• - Kikkoman Soy Sauce
• 160 Ml Cj Bibigo Sesame Oil
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml

Instructions

1. 1. Cook the short-grain rice in a pot with water until tender and fluffy, then set aside covered.
2. 2. Slice the tofu into cubes and marinate it with soy sauce, sesame oil, and 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 the carrots, zucchini, and mushrooms, and sauté each vegetable separately in a little sesame oil until tender.
5. 5. Blanch the spinach in boiling water for 30 seconds, then squeeze out excess water and season lightly with soy sauce.
6. 6. Prepare the bibimbap sauce by mixing gochujang, rice vinegar, 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 sesame seeds and chopped green onions.
9. 9. Serve warm, stirring the bowl thoroughly to mix the flavors before eating.