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Vegan Bibimbap
45 minPorcje: 2Nutri-Score B€€
B
45 min
45 minVegan Bibimbap
przepis od
Maya Leinenbach
@fitgreenmind
5 przepisów
5 importów
ugotowano 0 razy
czego potrzebujesz
Składniki
short-grain rice (rinsed)Produkty zbożowe200 g
spinach (blanched and squeezed)Warzywa i owoce150 g
carrot (julienned)Warzywa i owoce1 kawałek
zucchini (julienned)Warzywa i owoce1 kawałek
shiitake mushrooms (sliced)Warzywa i owoce100 g- bean sprouts (blanched)Warzywa i owoce150 g
garlic (minced)Warzywa i owoce2 kawałki
firm tofu (pressed and cubed)Produkty świeże200 g
soy sauceSpiżarnia30 ml
sesame oilSpiżarnia20 ml- gochujangSpiżarnia30 g
maple syrupSpiżarnia10 ml
sesame seeds (toasted)Orzechy i nasiona10 g- vegetable oilSpiżarnia20 ml
saltPrzyprawy3 g
na porcję
Wartości odżywcze
673kcal
- Węglowodany
- 95 g
- Białko
- 23 g
- Tłuszcz
- 23 g
czego użyjesz
Przybory
Rondel
Patelnia
Miska
Durszlak
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 5
Make the gochujang sauce
- Mix the gochujang with soy sauce, maple syrup, sesame oil and sesame seeds in a bowl.
- Krok 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.