Tofu Bibimbap Bowl
INGREDIENTS
- 400g firm tofu, cubed
- 300g jasmine rice
- 200g spinach
- 2 carrots, julienned
- 200g bean sprouts
- 4 tbsp gochujang
- 2 tbsp tamari
- 2 tbsp sesame oil
- 2 tsp sesame seeds
NUTRITION
Per serving
540
Calories
24g
Protein
70g
Carbs
17g
Fats
METHOD
1
Crisp the tofu
Pan-fry tofu in sesame oil for eight minutes until golden on all sides.
2
Cook the rice
Cook the rice. While it steams, blanch spinach for thirty seconds and bean sprouts for one minute.
3
Season the vegetables
Toss each vegetable separately with a teaspoon of tamari and sesame seeds.
4
Build the bowl
Pile rice into bowls, arrange tofu and vegetables in sections, top with gochujang and a swirl of sesame oil.
VEG.ARMY TIP
Crisp the rice for two minutes in a hot pan before plating — that toasted bottom is the joy of bibimbap.
