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Vegan Bibimbap
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Vegan Bibimbap

45 minServes 2Nutri-Score B€€
from @fitgreenmind5 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • short-grain rice (rinsed)Grains200 g
  • spinach (blanched and squeezed)Produce150 g
  • carrot (julienned)Produce1 piece
  • zucchini (julienned)Produce1 piece
  • shiitake mushrooms (sliced)Produce100 g
  • bean sprouts (blanched)Produce150 g
  • garlic (minced)Produce2 pieces
  • firm tofu (pressed and cubed)Fresh200 g
  • soy saucePantry30 ml
  • sesame oilPantry20 ml
  • gochujangPantry30 g
  • maple syrupPantry10 ml
  • sesame seeds (toasted)Nuts & seeds10 g
  • vegetable oilPantry20 ml
  • saltSpices3 g

per serving

Nutrition

673kcal

Carbs
95 g
Proteins
23 g
Fat
23 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Frying pan
  • Mixing bowl
  • Colander

step by step

Method

  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.
    Step 1

  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.
    Step 2

  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.
    Step 3

  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.
    Step 4

  5. Make the gochujang sauce

    • Mix the gochujang with soy sauce, maple syrup, sesame oil and sesame seeds in a bowl.
    Step 5

  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.
    Step 6
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