Plat
Vegan Bibimbap
45 minPour 2Nutri-Score B€€
B
45 min
45 minVegan Bibimbap
recette de
Maya Leinenbach
@fitgreenmind
5 recettes
5 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
short-grain rice (rinsed)Céréales200 g
spinach (blanched and squeezed)Fruits et légumes150 g
carrot (julienned)Fruits et légumes1 morceau
zucchini (julienned)Fruits et légumes1 morceau
shiitake mushrooms (sliced)Fruits et légumes100 g- bean sprouts (blanched)Fruits et légumes150 g
garlic (minced)Fruits et légumes2 morceaux
firm tofu (pressed and cubed)Produits frais200 g
soy sauceÉpicerie30 ml
sesame oilÉpicerie20 ml- gochujangÉpicerie30 g
maple syrupÉpicerie10 ml
sesame seeds (toasted)Fruits à coque et graines10 g- vegetable oilÉpicerie20 ml
saltÉpices3 g
par portion
Nutrition
673kcal
- Glucides
- 95 g
- Protéines
- 23 g
- Lipides
- 23 g
ce que vous utiliserez
Ustensiles
Casserole
Poêle
Saladier
Passoire
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 5
Make the gochujang sauce
- Mix the gochujang with soy sauce, maple syrup, sesame oil and sesame seeds in a bowl.
- Étape 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.