KitchenMuse

Tofu and Vegetable Bibimbap

Prep Time: 15 min · Cook Time: 20 min

Tofu and Marinade
  • 1 block (14 oz) firm tofu, drained and pressed
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 clove garlic, minced
Vegetables
  • 1 cup carrots, julienned
  • 1 cup zucchini, julienned
  • 2 cup spinach
  • 1 cup bean sprouts
Sauce
  • 2 tbsp gochujang (Korean red pepper paste)
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp sesame oil
  • 1 tsp honey
To Serve
  • 4 cup cooked brown rice
  • 2 tbsp sesame seeds
  • 4 green onions, chopped
  • 1 tbsp vegetable oil for cooking

Instructions

Prepare the Tofu
  1. Cut the pressed tofu into cubes and place in a bowl.
  2. In a small bowl, mix soy sauce, sesame oil, rice vinegar, and minced garlic to make the marinade.
  3. Pour the marinade over the tofu and gently toss to coat. Let it marinate while you prepare the vegetables.
Cook the Vegetables and Tofu
  1. Heat 1 tbsp of vegetable oil in a large non-stick pan over medium heat.
  2. Add the marinated tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove from the pan and set aside.
  3. In the same pan, lightly sauté carrots and zucchini until just tender, about 3-4 minutes.
  4. Add spinach and bean sprouts to the pan, stir-frying for another 2 minutes until the spinach is wilted.
Assemble and Serve
  1. In a small bowl, mix gochujang, soy sauce, sesame oil, and honey to make the sauce.
  2. Divide the cooked brown rice among four bowls.
  3. Arrange the tofu and sautéed vegetables on top of the rice.
  4. Drizzle each bowl with the prepared sauce and sprinkle with sesame seeds and chopped green onions.
  5. Serve immediately and enjoy your healthy Korean-style bibimbap!