Vegan Bibimbap

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Making bibimbap at home is super easy! This vegan bibimbap comes together pretty quickly and you can prepare most of the ingredients in advance. It’s a Korean classic that is packed with flavor and color – all in one bowl!

a bowl with bibimbap with tofu on a wooden board on a marble countertop

Why This Recipe Works

Bibimbap is such a great dish to use your leftover vegetables. It comes together in only 30 minutes and it makes the perfect weeknight dinner. Healthy, easy, and so delicious!

For those of you who haven’t heard of it yet.: it’s a popular Korean dish that consists of white rice with several sautéed and fresh vegetables and gochujang sauce, a Korean sauce made with chili pepper paste. It’s all served in one bowl.

Some versions also call for tofu, chicken, beef, or even seafood. I obviously chose tofu, which adds lots of protein to this easy dish. 

The secret ingredient for crispy tofu is corn starch. Just roll the tofu cubes in corn starch and pan fry it with a bit of soy sauce until crispy and browned. It’s so good and super easy to make! 

It’s a great way to clear out the leftovers in your fridge. The recipe is super flexible. I usually use whatever veggies I have on hand.

The Gochujang sauce isn’t overly spicy, so it’s also great for people who aren’t into spicy food. 

What Goes Into This Recipe

the ingredients that go into this recipe on a marble countertop with labels

  • Rice – I used Jasmine rice. For a healthier version you could replace it with brown rice. For a low-carb version, you could also make it with cauliflower rice. 
  • Tofu – make sure to use firm or extra-firm tofu. The recipe doesn’t work with soft or silken tofu as it doesn’t hold its shape. 
  • Corn Starch – it makes the tofu cubes super crispy. 
  • Soy Sauce – for a gluten-free version replace it with tamari. 
  • Gochujang Sauce – a sauce made with Korean chili pepper paste. You can find it in Asian supermarkets or in the Asian food aisle of most grocery stores. You can either use store-bought gochujang sauce or buy gochujang paste and make the sauce yourself (I included a recipe for you in the recipe card at the end of this post). 
  • Sesame Oil – I usually buy it a our local Asian supermarket. It’s much cheaper there. 
  • Rice Vinegar – the one that can also be used for sushi. 

How to Make This Recipe 

a collage of four step-by-step photos that show how to make this recipe

1. Step: Make the Gojuchang sauce. Place the gochujang paste, the sesame oil, the rice vinegar, and the maple syrup in a small bowl and stir well. 

2. Step: Cook the rice according to the instructions on the package. 

3./4. Step: Peel the carrots and the cucumber and grate. Slice the mushrooms and the radishes. Cut the green onions into rings. Cut the garlic into thin slices. 

a collage of four step-by-step photos that show how to make this recipe

5. Step: Drain the tofu and pat it dry with paper towel. 

6. Step: Cut the tofu into cubes. 

7. Step: Roll the tofu cubes in corn starch. 

8. Step: Heat the sesame oil in a large pan and fry the tofu for about 4 minutes. Add one teaspoon of soy sauce and cook for another minute. Sprinkle with 1 teaspoon of sesame seeds. Put aside.

a collage of four step-by-step photos that show how to make this recipe

9./10. Step: In the same pan, cook the mushrooms on high heat for about 5 minutes. After 3 minutes add the garlic. Deglaze with one teaspoon of soy sauce. Set aside. Add some water in the pan (about 2 tablespoons), add the spinach, and put a lid on the pan. Cook for about 2 minutes or until the spinach wilts. Season with salt and cayenne pepper and add another 1/2 teaspoon of soy sauce. Sprinkle with one teaspoon of sesame seeds. 

11. /12. Step: Serve everything in a bowl together with the rice and the gochujang sauce. Sprinkle with the remaining sesame seeds. Enjoy!

Recipe Notes

  • This recipe is super flexible. It is also great with kimchi, edamame, shiitake mushrooms, or red cabbage. 
  • You can either either sauté the spinach or serve the vegan bibimbap with fresh baby spinach. I love both versions!
  • I included a recipe for homemade Gojuchang sauce, but for an even quicker version you could also use store-bought sauce. But make sure you’ve got actual Gochujang sauce and not just the paste, which is the base for the sauce. 

FAQs:

How Long Does It Last?

I recommend storing the vegetables, the tofu, and the rice in different airtight containers in the fridge. 

The vegetables and the tofu will be good for 3-5 days. The cooked rice only for about 3 days. 

To reheat the tofu, I recommend popping it in the oven for about 15 minutes (at 350 °F) tossing it halfway. 

Is This Vegan Bibimbap Gluten-Free? 

No it isn’t, but you can make it gluten-free very easily. Just replace the soy sauce with tamari. 

What Kind of Tofu Should I Use?

Make sure to use firm or extra-firm tofu for this recipe. Soft tofu won’t hold its shape and won’t become crispy. 

a grey bowl of Bibimbap with chop sticks on a marble countertop

Related Recipes:

  • Teriyaki Tofu 
  • Vegan Pad Thai 
  • Tofu Stir Fry
  • Yaki Udon
  • Vegan Ramen
  • Vegan Pho 

I Love to Hear From You! 

I hope you like this vegan bibimbap as much as we do around here.

If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

Print

Vegan Bibimbap

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Making bibimbap at home is super easy! This vegan bibimbap comes together pretty quickly and you can prepare most of the ingredients in advance. It’s a Korean classic that is packed with flavor and color – all in one bowl!
Course Entrée
Cuisine Korean
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 servings
Calories 534kcal
Author Sina

Ingredients

For the Bowl:

  • 2 cups cooked Jasmine rice
  • 8.8 Oz firm tofu, cubed (250 g)
  • 2 tablespoons corn starch
  • 1 tablespoon sesame oil
  • 7 Oz. mushrooms, sliced (200 g)
  • 1 carrot, grated
  • 1/3 English cucumber, grated
  • about 5 radishes, cut into thin slices
  • 2 green onions, cut into rings
  • 3 cups spinach
  • 1 clove of garlic, cut into thin slices
  • 3 tablespoons sesame seeds
  • 2 1/2 teaspoons soy sauce
  • cayenne pepper
  • salt

For the Gochujang Sauce:

  • 1 tablespoon gochujang paste
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon maple syrup

Instructions

  • Make the Gojuchang sauce. Place the gochujang paste, the sesame oil, the rice vinegar, and the maple syrup in a small bowl and stir well. 
  • Cook the rice according to the instructions on the package. 
  • Peel the carrots and the cucumber and grate. Slice the mushrooms and the radishes. Cut the green onions into rings. Cut the garlic into thin slices. 
  • Drain the tofu and pat it dry with paper towel. Cut the tofu into cubes. Roll the tofu cubes in corn starch. 
  • Heat the sesame oil in a large pan and fry the tofu for about 4 minutes. Add one teaspoon of soy sauce and cook for another minute. Sprinkle with 1 teaspoon of sesame seeds. Put aside.
  • In the same pan, cook the mushrooms on high heat for about 5 minutes. After 3 minutes add the garlic. Deglaze with one teaspoon of soy sauce. Set aside. Add some water in the pan (about 2 tablespoons), add the spinach, and put a lid on the pan. Cook for about 2 minutes or until the spinach wilts. Season with salt and cayenne pepper and add another 1/2 teaspoon of soy sauce. Sprinkle with one teaspoon of sesame seeds. 
  • Serve everything in a bowl together with the rice and the gochujang sauce. Sprinkle with the remaining sesame seeds. Enjoy!

Notes

  • This recipe is super flexible. It is also great with kimchi, edamame, shiitake mushrooms, or red cabbage. 
  • You can either either sauté the spinach or serve the bibimbap with fresh baby spinach. I love both versions!
  • I included a recipe for homemade Gojuchang sauce, but for an even quicker version you could also use store-bought sauce. But make sure you have got actual Gochujang sauce and not just the paste, which is the base for the sauce.
  • I recommend storing the vegetables, the tofu, and the rice in different airtight containers in the fridge. The vegetable and the tofu will be good for 3-5 days. The cooked rice only for about 3 days.
  • To reheat the tofu, I recommend popping it in the oven for about 15 minutes (at 350 °F) tossing it halfway. 

Nutrition

Calories: 534kcal | Carbohydrates: 68g | Protein: 23g | Fat: 19g | Saturated Fat: 2g | Sodium: 492mg | Potassium: 882mg | Fiber: 6g | Sugar: 5g | Vitamin A: 9485IU | Vitamin C: 20.6mg | Calcium: 360mg | Iron: 5.9mg

The post Vegan Bibimbap appeared first on Vegan Heaven.





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