Vegan Korean Mixed Rice Bowl (Bibimbap) with Seasoned Vegetables and Tofu

Allergens

Soy, Sesame

Ingredients

• 1 cup cooked mixed rice
• 1 block firm tofu, pressed and cubed
• 1/2 cup mixed vegetables (carrots, cucumber, bell peppers)
• 1/2 cup spinach or kale, chopped
• 2 tablespoons sesame oil
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 teaspoon minced garlic
• 1 teaspoon ground ginger
• Salt and pepper to taste
• 1 tablespoon sesame seeds
• 1 green onion, chopped

Instructions

1. In a pan, heat 1 tablespoon of sesame oil over medium heat. Add the cubed tofu and cook for 3 4 minutes, or until golden brown. Remove from the pan and set aside.
2. In the same pan, add another 1 tablespoon of sesame oil. Sauté the mixed vegetables (carrots, cucumber, bell peppers) with a pinch of salt for 2 3 minutes.
3. Add chopped spinach or kale to the pan and cook for another 1 2 minutes until wilted.
4. In a small bowl, mix soy sauce, sugar, minced garlic, ground ginger, salt, and pepper. Stir well to create the seasoning.
5. Combine the cooked rice in a large bowl with the sautéed vegetables, tofu, and seasoning. Mix gently until all ingredients are evenly distributed.
6. Garnish with sesame seeds and chopped green onion. Serve immediately.

Chef’s Insight

For an extra burst of flavor, add a spoonful of gochujang (Korean red pepper paste) to the seasoning mixture.

Notes

Feel free to adjust the seasoning according to your taste preferences. You can also add kimchi or pickled radish for an additional Korean touch.