Spicy Korean Bibimbap Bowl with Tofu and Fresh Vegetables

Name: Spicy Korean Bibimbap Bowl with Tofu and Fresh Vegetables
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 cups cooked rice; 1 block firm tofu (pressed and cubed); 1 cup bean sprouts (rinsed); 1 cup carrot (julienned); 1 cup zucchini (sliced); 1 cup spinach (blanched); 1 tablespoon sesame oil; 2 tablespoons soy sauce; 1 teaspoon sesame seeds (toasted); 2 tablespoons gochujang (Korean chili paste); 1 tablespoon soy sauce; 1 tablespoon sesame oil; 1 tablespoon rice vinegar; 1 tablespoon sugar; 2 cloves garlic (minced)

VeganKoreanLunch|DinnerSpicyHealthyVegan

⏱️ 20m PREP

🔥 25m COOK

👥 4 SERVINGS

⚡ 450 CAL/SERV

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Overview

A vibrant and flavorful Korean dish featuring spicy tofu, fresh vegetables, and a savory gochujang sauce, all served over a bed of warm rice.

Macronutrients per serving

grams

Protein

15.0g 16%

Fat

12.0g 13%

Carbs

65.0g 71%

Rich in nutrients

☀️ Vitamin C

30% DV

Supports immune function

🔺 Iron

20% DV

Essential for blood production

🔺 Calcium

15% DV

Important for bone health

☀️ Vitamin A

70% DV

Crucial for eye health

🌾 Fiber

Aids digestion

Ingredients

Main Ingredients

2 cups cooked rice
1 block firm tofu pressed and cubed
1 cup bean sprouts rinsed
1 cup carrot julienned
1 cup zucchini sliced
1 cup spinach blanched
1 tablespoon sesame oil
2 tablespoons soy sauce
1 teaspoon sesame seeds toasted

Gochujang Sauce

2 tablespoons gochujang (Korean chili paste)
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon sugar
2 cloves garlic minced

Instructions

1 Press the tofu to remove excess moisture, then cut it into 1-inch cubes.
2 Heat a non-stick pan over medium-high heat. Add 1 tablespoon of sesame oil and sauté the tofu cubes until golden brown on all sides, about 8-10 minutes.
3 In a small bowl, mix together gochujang, soy sauce, sesame oil, rice vinegar, sugar, and minced garlic to create the gochujang sauce.
4 Add the gochujang sauce to the pan with the tofu and stir well to coat the tofu evenly. Cook for an additional 2-3 minutes.
5 Blanch the spinach in boiling water for 1 minute, then drain and rinse under cold water. Squeeze out excess water.
6 In a separate pan, lightly sauté the julienned carrots and sliced zucchini in a little sesame oil until just tender, about 3-4 minutes.
7 To assemble the bibimbap bowls, divide the cooked rice among four bowls. Arrange the tofu, bean sprouts, blanched spinach, sautéed carrots, and zucchini on top of the rice.
8 Drizzle with additional gochujang sauce if desired and sprinkle with toasted sesame seeds. Serve immediately.