Plato principal
Vegan Bibimbap
45 minPara 2Nutri-Score B€€
B
45 min
45 minVegan Bibimbap
receta de
Maya Leinenbach
@fitgreenmind
5 recetas
5 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
short-grain rice (rinsed)Cereales200 g
spinach (blanched and squeezed)Frutas y verduras150 g
carrot (julienned)Frutas y verduras1 pieza
zucchini (julienned)Frutas y verduras1 pieza
shiitake mushrooms (sliced)Frutas y verduras100 g- bean sprouts (blanched)Frutas y verduras150 g
garlic (minced)Frutas y verduras2 piezas
firm tofu (pressed and cubed)Fresco200 g
soy sauceDespensa30 ml
sesame oilDespensa20 ml- gochujangDespensa30 g
maple syrupDespensa10 ml
sesame seeds (toasted)Frutos secos y semillas10 g- vegetable oilDespensa20 ml
saltEspecias3 g
por ración
Nutrición
673kcal
- Carbohidratos
- 95 g
- Proteínas
- 23 g
- Grasas
- 23 g
lo que usará
Utensilios
Cazo
Sartén
Bol
Escurridor
paso a paso
Preparación
- Paso 1
Cook the rice
- Rinse the rice until the water runs clear.
- Cook the rice in a saucepan with water until tender, then keep warm.
- Paso 2
Blanch the vegetables
- Blanch the spinach and bean sprouts in salted boiling water, then drain.
- Squeeze out excess water and season with a little sesame oil, salt and sesame seeds.
- Paso 3
Stir-fry the vegetables
- Sauté the carrot, zucchini and shiitake mushrooms separately in a little oil with garlic and a splash of soy sauce.
- Set each vegetable aside as it is done.
- Paso 4
Crisp the tofu
- Pan-fry the tofu cubes in oil until golden on all sides.
- Season with soy sauce and a drizzle of sesame oil.
- Paso 5
Make the gochujang sauce
- Mix the gochujang with soy sauce, maple syrup, sesame oil and sesame seeds in a bowl.
- Paso 6
Assemble and serve
- Divide the warm rice into bowls.
- Arrange the vegetables and tofu on top in separate sections.
- Serve with the gochujang sauce and mix everything together before eating.