Korean · Dinner
Vegan Mixed Vegetable Rice Bowl
A Korean-style bibimbap-inspired bowl built on short-grain rice topped with gochujang-glazed sautéed tofu, sesame-dressed spinach, julienned carrot, blanched bean sprouts, and quick-pickled cucumber. Finished with toasted sesame seeds and scallion, the bowl balances savoury-sweet gochujang heat against cool, crunchy raw and blanched vegetables.
$4
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
430Calories
21.3gProtein
18.9gFat
48.6gCarbs
10.2gSugar
7.8gFiber
1450mgSodium
0mgChol
3.4gSat Fat
870mgPotassium
230mgCalcium
4.9mgIron
0mcgVitamin B12
22mgVitamin C
vegan
vegetarian
low-calorie
high-fiber
spice-route
hidden-gems
vegan
Instructions
1
Prep
Press tofu between paper towels for 5 minutes, then cut into 1cm cubes. Mince garlic, julienne carrot, slice cucumber and scallion thin.
2
Blanch
Drop spinach and bean sprouts into boiling water for 30 seconds until spinach wilts, then drain and chill under cold water.
3
Toss
Dress drained spinach and sprouts separately with sesame oil, rice vinegar, and salt until glossy.
4
Sear
Heat vegetable oil in a skillet over medium-high heat and fry tofu cubes 4 to 5 minutes, turning occasionally, until golden and firm.
5
Glaze
Reduce heat to medium-low, add minced garlic, gochujang, sesame oil, and soy sauce, tossing tofu 1 minute until sauce clings glossy and deep red.
6
Plate
Spoon warm rice into a bowl, arrange glazed tofu and dressed vegetables in sections around it, scatter sesame seeds and scallion over top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g firm tofu
- 1 1/3 cup220g cooked short-grain white rice
- 4 tbsp60g gochujang
- 2 tsp2 tsp sesame oil, for the tofu glaze
- 2 clove2 clove garlic
- 2.8 oz80g baby spinach
- 1/2 cup60g carrot
- 2/3 cup70g bean sprouts
- 11 cucumber (160g)
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp sesame oil, for dressing the vegetables
- 2 tsp2 tsp toasted sesame seeds
- 22 scallion
- 2 tsp2 tsp vegetable oil, for searing the tofu
- 1/4 tsp1/4 tsp salt
- 1/2 tsp1/2 tsp soy sauce
