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Easy Tofu Bibimbap – 비빔밥

tofu bibimbap bowl
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Loaded with seasoned vegetables, a creamy yolk and a fiery gochujang sauce, bibimbap is the perfect midweek meal for a boost of energy! This version is meat-free.

Ingredients

Scale
  • Bibimbap sauce
  • 1/2 firm tofu block
  • 2 tablespoons cornstarch
  • 2 tablespoons + 1 teaspoon vegetable oil
  • 1 small carrot, chopped into matchsticks
  • 150g beans sprouts
  • 4 shiitake mushrooms, chopped
  • 150g baby spinach
  • 2 tablespoons sesame oil
  • 1 teaspoon minced garlic
  • 2 teaspoons finely chopped scallions
  • 1 teaspoon sesame seeds
  • 2 cups cooked white rice (short or medium grain)
  • 2 fried eggs (or raw egg yolk)

Instructions

  1. Make the bibimbap sauce: Make the bibimbap sauce and set aside.
  2. Drain the tofu: Drain tofu and leave on a plate for 10 minutes. Drain again and slice into 2-inch piece cubes. Dust with cornstarch making sure all side are covered and set aside.
  3. Cook the tofu: Heat a large pan over medium high heat and add 2 tablespoons vegetable oil. When the oil is hot, add tofu and cook on each side for 2-3 minutes until crispy and golden brown. Turn the heat off, transfer tofu to paper towel and set aside.
  4. Cook the carrots: In a medium pan over medium high heat, add the vegetable oil, carrots and a sprinkle of salt. Cook for 2 minutes until tender but still yielding a crunch. Transfer to a small bowl and set aside.
  5. Cook the mushrooms: Add the shiitake mushrooms to the same pan and cook for 2-3 minutes until they are golden brown. Transfer to a small bowl and set aside.
  6. Blanch the spinach: Bring a medium size pot of water with 1 tablespoon salt to boil. Add the spinach and cook for 1 minute. Drain and rinse spinach under cold water until the spinach is cold. Gentle squeeze the spinach to remove excess water. 
  7. Season the spinach: Put the spinach in a bowl and add 1 tablespoon sesame oil, 1/2 teaspoon minced garlic, 1 teaspoon scallions, 1/2 teaspoon sesame seeds, a sprinkle of salt, and toss the spinach (I use chopsticks) until it’s evenly coated.
  8. Bean sprouts: Repeat the same steps for the spinach to make the beans sprouts.
  9. Assemble the bibimbap: Divide the rice among 2 serving bowls. Place the eggs in the center of each bowl and arrange the vegetables around it. Serve with bibimbap sauce on the side.

Notes

Kid Friendly Bibimbap Sauce:

  • 1 tablespoon white miso paste
  • 2 teaspoons soy sauce
  • 1/2 tablespoon sesame oil
  • 1/2 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1 tablespoon water
  • 1 teaspoon sesame seeds

Combine all the ingredients and serve.

Nutrition

Find it online: https://pickledplum.com/vegetarian-bibimbap/

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