Bibimbap is a Korean rice bowl that is normally served with beef and fried egg, but it is super easy to veganize this dish. Tofu is a great protein substitute for biminnbap, plus you can add any veggie you like or that you have on hand, making it a perfect, quick weeknight dinner.
INGREDIENTS:
- 1 block extra firm tofu
- 2 carrots
- 1 cucumber
- 4 cups spinach
- 4 scallons
- 1 cup bean sprouts
- 1 tablespoon sesame seeds
- 4 cups rice
- cilantro(optional)
- vegan kimchi (optional)
Tofu marinade
- 3 tablespoons coconut aminos
- 1 teaspoon minced garlic
- juice from 1 lime
Bibimbap sauce
- 4 tablespoons sweet chili sauce
- 2 tablespoons brown sugar
- 1 tablespoon coconut aminos
- 1 tablespoon water
- 2 teaspoons rice or apple cider vinegar
- 1 teaspoon minced garlic
- 2 teaspoons toasted sesame seeds (optional)
COOKING INSTRUCTIONS:
- Prepare rice according to package instructions, or in a rice cooker.
- In a medium size bowl, whisk together the ingredients for the sauce and set aside.
- Wrap tofu in a few paper towels, or a clean kitchen towel, and stack a few books on top for about 15 minutes to remove excess liquid. Once ready, cut tofu into small cubes.
- Whisk together the tofu marinade and let tofu marinate for about 15 minutes while you prepare the veggies.
- Thinly cut carrots into match sticks.
- Thinly slice the cucumber.
- Chop the green onions, white ends included.
- In a large frying pan, on medium heat, add a few teaspoons of oil, tofu, and the marinade. Cook until all of the liquid is absorbed and the tofu begins and starts to crisp.
- Once the the tofu is done, remove from pan, and add 1 tablespoon of water back to the same pan. Begin adding the spinach in batches and let it cook just until it begins to wilt.
- Begin building your bowl by first adding rice, then arranging the veggies, and tofu around the bowl.
- You can sprinkle some sesame seeds and chopped cilantro on top if you like. You can also add some vegan kimchi for some spice.
- Drizzle with sauce and serve.
serves 4-6
