Vegan Bibimbap With Crispy Tofu
A classic Korean dish Bibimbap in a vegan version? Yes, with crispy tofu an spicy homemade sauce. It's also gluten-free and served with rice or just by itself!
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Servings: 2 people
Ingredients
Spicy Sauce:
- 1 pack extra-firm tofu
- 5 tbsp Korean sauce gochujang
- 1 tbsp maple syrup
- 1 tbsp white wine vinegar
- 2 tbsp gluten-free soy sauce or tamari sauce
- 1/2 tbsp sesame oil
- 2 cloves garlic peeled and grated
To make bibimbap bowl:
- 2 carrots grated
- 1 pickled or regular cucumber grated
- 1 cup mushrooms sliced
- 2 cups spinach leaves
- 1 bunch spring onions. only green parts chopped
- sesame seeds black and white
- lime wedges
To serve with:
- 2 cups long grain rice steamed
Instructions
- Drain all excess wter from tofu by using a tofu press or by putting something heavy onto tofu wrapped in paper clothes. Wait for a few minutes.
- Meanwhile, prepare sauce by whisking all the ingredients for sauce together. If you don't like your dish very spicy, add only 2-3 tbsp hot Korean sauce gochujang.
- Cut tofu in cubes and marinade it in prepared sauce for 5 minutes.
- Meanwhile, cook sliced mushrooms in a frying pan with a drop of olive oil. Remove them and in the same pan, add spinach and cook it for 1 or 2 minutes.
- Clean the pan and add marinated tofu. Cook it untill crispy and golden.
- Cook rice according to package instructions, usually about 15-20 minutes.
- Assemble your bibimbap bowl: Arrange cooked mushrooms, spinach, pickled or regular cucumber, carrot, tofu, lime wedges, and spring onion in a bowl. Sprinkle with both black and white seeds.
- Serve with steamed rice. Enjoy!