Hoofdgerecht
Vegan Bibimbap
45 minVoor 2Nutri-Score B€€
B
45 min
45 minVegan Bibimbap
recept van
Maya Leinenbach
@fitgreenmind
5 recepten
5 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
short-grain rice (rinsed)Granen200 g
spinach (blanched and squeezed)Groente en fruit150 g
carrot (julienned)Groente en fruit1 stuk
zucchini (julienned)Groente en fruit1 stuk
shiitake mushrooms (sliced)Groente en fruit100 g- bean sprouts (blanched)Groente en fruit150 g
garlic (minced)Groente en fruit2 stukken
firm tofu (pressed and cubed)Vers200 g
soy sauceVoorraadkast30 ml
sesame oilVoorraadkast20 ml- gochujangVoorraadkast30 g
maple syrupVoorraadkast10 ml
sesame seeds (toasted)Noten en zaden10 g- vegetable oilVoorraadkast20 ml
saltKruiden en specerijen3 g
per portie
Voedingswaarden
673kcal
- Koolhydraten
- 95 g
- Eiwitten
- 23 g
- Vetten
- 23 g
wat je gebruikt
Keukengerei
Steelpan
Koekenpan
Mengkom
Vergiet
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 5
Make the gochujang sauce
- Mix the gochujang with soy sauce, maple syrup, sesame oil and sesame seeds in a bowl.
- Stap 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.