Korean Bibimbap with Tofu
Korean Bibimbap with Tofu is a Korean rice dish of medium difficulty, ready in about 45 minutes and enough for 4 servings. The main ingredients are short grain rice, firm tofu and spinach. The cooking is mostly frying and sautéing. It is vegetarian and vegan. Each serving has about 460 calories and 20 g of protein.
- Total time
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 460 kcal
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It is in the Meatless Mains cookbook in the app. Scale the servings, cook it step by step in cook mode, and send the ingredients to your shopping list.
Ingredients
For 4 servings
- 300 gshort grain rice
- 300 gfirm tofu
- 200 gspinach
- 2carrots
- 1zucchini
- 150 gbean sprouts
- 3 tbspgochujang paste
- 2 tbspsesame oil
- 2 tbspsoy sauce
Instructions
- Cook short grain rice according to package directions. Keep warm.
- Press tofu and slice into strips. Marinate in soy sauce and half the sesame oil for 10 minutes, then pan-fry until crispy on both sides.
- Prepare each vegetable separately: blanch spinach and bean sprouts for 1 minute each, then drain and season with a drop of sesame oil. Julienne carrots and zucchini and sauté briefly.
- Divide rice among four bowls. Arrange the prepared vegetables and crispy tofu in sections on top of the rice.
- Top each bowl with a generous spoonful of gochujang paste. Mix everything together before eating.
Nutrition per serving
- Calories
- 460 kcal
- Protein
- 20 g
- Fat
- 16 g
- Carbs
- 60 g
Approximate values for one serving.
About this recipe
- Cuisine: Korean
- Dish type: Rice
- Diet: vegetarian, vegan
- In cookbook: Meatless Mains
