Dinner · East Asian

Vegan bibimbap

Name: Vegan bibimbap
Total time: 35 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: 2 cups cooked short-grain rice; 200g firm tofu, cubed and pan-fried; 1 carrot, julienned; 1 cup spinach; 1 cup bean sprouts; 1 cup mushrooms; Sesame oil, soy sauce, garlic, toasted sesame seeds; 2 tbsp gochujang (check it's free of fish extract), 1 tsp sesame oil, 1 tsp maple

Rice bowl with separately seasoned vegetables, crisp tofu and gochujang - assembly, not really cooking.

35 min Serves 2Contains: soy, nuts

Method

1
Season each vegetable separately: blanch spinach and sprouts, dress with sesame oil, garlic and salt; sauté carrot and mushrooms with soy.
2
Pan-fry tofu till golden on all sides and glaze with a splash of soy.
3
Mix gochujang with sesame oil, maple and a spoon of water for the sauce.
4
Arrange rice in bowls, lay the vegetables and tofu in sections on top.
5
Spoon over the sauce, add sesame seeds and mix everything together at the table.

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