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Recipes

Bibimbap Tofu Bowl

Published on

By Esther Samson

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Servings: 2 servings Preparation: 10-15 minutes. Cook time: 20-25 minutes. Total time: 30-40 minutes.

A flavorful, vegetarian bowl inspired by Korean bibimbap: crispy tofu, a vibrant array of vegetables, fluffy rice and a homemade spicy sauce. A complete, balanced meal full of textures and flavor.

Cuisine style
  • Modern Asian cuisine
Categories
  • Plat principal
  • Bol repas
  • Recette végétarienne
Cooking method
  • Oven

Ingredients

250 ml (1 cup) sushi rice, rinsed

1 block (300 g) extra-firm tofu, patted dry and cubed

30 ml (2 tbsp.) soy sauce

30 ml (2 tbsp.) maple syrup

2 Gen V mini cucumbers, cut into sticks

2 carrots, cut into sticks

A dozen white mushrooms, sliced

A few leaves of crunchy Gen V lettuce, cut into strips

2 eggs

60 ml (1/4 cup) gochujang paste

30 ml (2 tbsp) sesame oil

15 ml (1 tbsp) maple syrup

1 garlic clove, finely chopped

30 ml (2 tbsp) rice vinegar

15 ml (1 tablespoon) water

15 ml (1 tbsp) sesame seeds

Preparation

  1. In a saucepan, add the rice and 1 cup of water. Bring to a boil, then reduce the heat to low. Cover and cook for 10 to 12 minutes, or until the water is completely absorbed. Reserve.
  2. In a bowl, combine the soy sauce and maple syrup. Add the tofu and marinate while preparing the vegetables.
  3. In a skillet over medium-high heat, add a drizzle of oil. Cook the grated or julienned carrots for 2 to 3 minutes. Season lightly with salt. Reserve.
  4. In the same skillet, sauté the sliced mushrooms over high heat for 2 to 3 minutes. Season with salt and set aside.
  5. In the same skillet, brown the tofu in a drizzle of oil over medium-high heat, about 3 to 4 minutes per side, until nicely browned and crispy. Reserve.
  6. In a small skillet, cook the fried eggs over medium heat, depending on the desired doneness.
  7. In a small bowl, combine the gochujang paste, sesame oil, maple syrup, minced garlic, rice vinegar, water and sesame seeds. Adjust according to taste (more or less spicy).
  8. In each bowl, place a portion of rice. Add the lettuce, carrots, cucumbers, sautéed mushrooms, grilled tofu pieces, and finish with the fried egg. Garnish with the sesame seeds and drizzle with gochujang sauce or serve on the side.

Keywords

  • tofu bibimbap bowl
  • vegetarian bibimbap recipe
  • Asian bowl meal
  • crispy tofu vegetables
  • Korean rice bowl
  • homemade gochujang sauce
  • vegetarian Asian cuisine
  • balanced meal bowl
  • easy Korean bowl
  • spiced marinated tofu

Products used