Vegan Bibimbap with Baked Tofu
This colorful and flavorful vegan bibimbap is a take on the classic Korean dish! With a combination of fresh vegetables, marinated baked tofu, brown rice, and topped with a spicy and sweet sauce. It's a delicious way to eat the rainbow!
Servings: 6
Calories: 492kcal
Ingredients
Vegetables
- 1 large carrot shredded
- ½ English cucumber thinly sliced
- 3 medium red radishes thinly sliced
- 10 oz mushrooms sliced
- 5 oz leaf spinach
- 1 cup mung beans
- 1 tablespoon tamari used to sauté the mushrooms and spinach
- ¼ teaspoon pepper
Tofu
- 14 oz tofu pressed and cubed
- 2 tablespoon tamari or soy sauce
- 1 tablespoon go-chu-jang sauce
Rice
- 1 cup brown rice
- 2 cups water
- ¼ teaspoon salt
Sauce
- 2 tablespoon tamari or soy sauce
- 2 tablespoon go-chu-jang suace
- 1 tablespoon maple syrup
- 2 teaspoon rice wine vinegar
Instructions
Prepare Tofu
- Press the block of tofu for 10-20 minutes to remove the access water. Place several paper towels under and on top of the block of tofu. Place a heavy pot on top. Weight the pot with a few cans or jars. After 20 minutes remove paper towels.
- Cut the tofu block into equal cubes.
- Preheat oven to 350 F. In a small bowl whisk together the tamari or soy sauce, and the go-chu-jang sauce. Pour over cubed tofu. Allow to sit for 10 minutes in the marinade.
- Line a baking sheet with aluminum foil. Arrange marinated tofu on the baking sheet. Bake for 20 minutes at 350 F.
Prepare the Rice
- While the tofu is baking, combine 1 cup of brown rice with 2 cups of water, and a dash of salt.
- Bring the rice and water to a boil
- Lower the heat, cover, and simmer for 30-45 minutes. Refer to your package for exact cooking time.
Vegetables
- While the rice is cooking, and the tofu is baking, prepare the vegetables. Peel and grate the carrot, finely slice the cucumber, and radishes using a mandoline or knife.
- Prepare the mushrooms. In a sauté pan add 1 tablespoon of tamari, and a pinch of pepper Add the mushrooms. Sauté on medium heat until cooked through. Transfer to a bowl.
- Using the same sauté pan, add the spinach. Sprinkle with pepper. Add a touch more tamari if needed. Sauté until spinach wilts.
Prepare the Sauce
- In a small bowl whisk together the tamari, go-chu-jang, rice vinegar, maple syrup, and garlic.
Assemble
- Using a wide and shallow bowl, add the rice and vegetables around the edge. I like to arrange it by color. First the rice, followed by the carrots, mung beans, radishes, mushrooms, and tofu. Arrange the cucumbers on top. Sprinkle with scallions, and drizzle the sauce overtop. Add a few sesame seeds, or nori for added color and texture.
Video
Notes
Tips for Making Vegan Bibimbap
- Press your tofu ahead of time to save yourself some time.
- Prepare your rice in advance, or use steamed rice bags to save cook time.
- If you have an air fryer you can use it to bake your tofu more quickly.
- Use the go-chu-jang sauce for authentic bibimbap flavor!
- You can use the same pan to sauté the mushrooms and the spinach. Just cook them separately.
- Add a bit of garlic, salt and pepper to reduce the water released from the mushrooms and spinach.
Nutrition
Calories: 492kcal | Carbohydrates: 95g | Protein: 27g | Fat: 2g | Saturated Fat: 1g | Sodium: 138mg | Potassium: 879mg | Fiber: 12g | Sugar: 12g | Vitamin A: 4286IU | Vitamin C: 23mg | Calcium: 212mg | Iron: 7mg