Bibimbap is a traditional Korean dish that is made up of a base of White Rice, a fried egg and gochujang sauce, along with an assortment of veggies and a protein as well. This recipe has so many different textures and flavors, it is truly the most satisfying dish! I won’t lie, this recipe does take a little bit of work. However, it is mostly chopping everything up, so I always volunteer my husband to be my sous chef and assist me to make the process easier! April is National Soyfoods Month, so when House Foods reached out to me about sponsoring a post on The Wanderlust Kitchen, I jumped at the opportunity for an excuse to eat more tofu. I’ve been buying House Foods’ organic tofu for ages, so I already knew that the quality, texture, and flavor would be just right for a Tofu Bibimbap recipe.
Why We Love This Recipe
There’s a variety of flavors and textures in every bite. I love that it is easily made into a vegetarian bibimbap recipe by swapping out meat for tofu. There is something so scrumptious about cracking open the egg yolk and mixing it into everything that is heavenly, just like in my Sweet Potato Power Bowl. This recipe is so fun to enjoy with a group of people. Just give everyone a bowl with rice, tofu, and a fried egg, then let them all build their own bowl!
How to Make Vegetarian Bibimbap
Step #1: Pickle your vegetables. Prepare the pickled vegetables by combining the daikon, carrot, salt, sugar, vinegar, and warm water in a large glass container with lid. Shake well to dissolve the salt and sugar. Set aside to pickle (at least 10-15 minutes). Step #2: Pan-fry tofu. Arrange the sliced tofu between two double-layers of paper towels. Gently press the tofu to absorb excess liquid. Use a fresh paper towel to pat the exterior of the tofu dry. Combine the soy sauce and cornstarch in a small bowl and whisk until combined. Heat one tablespoon of vegetable oil in a large non-stick pan over medium heat. Toss half of the tofu pieces in the soy sauce and cornstarch mixture, then immediately transfer to the hot pan and fry for 1-2 minutes per side, or until golden brown. Transfer to a paper-towel lined plate to drain. Repeat with the remaining tablespoon of oil and second half of tofu. Step #3: Prepare the cucumbers. Squeeze the excess moisture out of the cucumbers using a paper towel. Toss the cucumbers with the sesame oil, sprinkle on the toasted sesame seeds, and set aside. Step #4: Cook the mushrooms. Heat the vegetable oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook in a single layer until golden brown, about 2-3 minutes per side. Set aside. Step #5: Sauté the Spinach. Heat 2 teaspoons of oil in a large skillet over medium-heat. Add the spinach leaves and sauté for 1-2 minutes, until wilted. Immediately rinse the spinach with cool water. Use your hands to squeeze out excess liquid, until the spinach feels dry. Toss the spinach with the minced garlic, sesame oil, sesame seeds, and scallion. Step #6: Prepare the gochujang sauce. Prepare the sauce by whisking together the gochujang, honey, sesame oil, water, rice vinegar, and sesame seeds in a small bowl. Step #7: Plate your bibimbap. Place 1 cup rice into four separate serving bowls. Top with one quarter of the fried tofu and one fried egg each. Serve with prepared toppings (pickled vegetables, cucumber, mushrooms, spinach, bean sprouts, and sauce) and allow guests to build their own bowls to his or her liking.
More Delicious and Colorful Bowl Recipes
Soba and Sweet Potato Noodle Bowls Vegan Brazilian Bowl Tempeh Buddha Bowls with Miso-Almond Sauce Winter Vegetable Ramen Bowls
THANK YOU, House Foods, for supporting The Wanderlust Kitchen by sponsoring this recipe!
