Vegan Korean Spicy Tofu Bowl: Aromatic Bibimbap with Fresh Vegetables

Allergens

Soy

Ingredients

• 200g firm tofu, cubed
• 1 cup cooked short
• grain white rice
• 1 cucumber, thinly sliced
• 1 carrot, julienned
• 1/2 red onion, thinly sliced
• 1/2 zucchini, thinly sliced
• 4 tbsp gochujang (Korean chili paste)
• 3 tbsp soy sauce
• 2 tbsp sugar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/4 cup shredded nori seaweed
• 1 tbsp toasted sesame seeds
• 1 green onion, chopped

Instructions

1. Prepare the tofu by pressing it between paper towels to remove excess moisture, then cube into bite sized pieces. In a small bowl, mix together gochujang, soy sauce, sugar, sesame oil, garlic, and grated ginger to create a spicy tofu sauce. In a pan, heat the spicy tofu sauce over medium heat until it starts to bubble slightly. Add the cubed tofu and cook for 4 5 minutes until it absorbs the sauce and becomes tender. Assemble each bibimbap bowl by placing a scoop of cooked rice in a serving bowl, topping it with cucumber, carrot, red onion, zucchini, and spicy tofu. Garnish with shredded nori seaweed, toasted sesame seeds, and chopped green onion.

Chef’s Insight

The key to this dish is finding the right balance between flavors and textures, ensuring that each bite is a harmonious blend of spicy, savory, and crunchy elements.

Notes

Feel free to adjust the level of spiciness by altering the amount of gochujang used.