Vegan Bibimbap
Sticky rice, sesame sauteed vegetables, crispy tofu, and gochujang make an easy, healthy, and delicious meal.
Sticky rice, sesame sauteed vegetables, crispy tofu, and gochujang make an easy, healthy, and delicious meal.
- 2 tbsp rice vinegar
- 2 tsp sesame oil
- 1 tsp sesame oil
- 2 tsp maple syrup
- 1 cup sushi rice
- 1 tbsp cooking oil (i used rice bran oil)
- 1 spring onion (finely sliced)
- 2 tbsp gochujang chilli paste
- 2 tsp soy sauce (or tamari if gluten free)
- 1-2 pinches of salt
- 200 g firm tofu (cut into even sized cubes)
- 1 carrot (julienned (cut into fine matchsticks))
- 2 cups spinach ((approximate) washed and roughly chopped
- 2 large handfuls mung bean sprouts
- 3-4 shiitake mushrooms (sliced)
- 1 radish (finely sliced)
- black and white sesame seeds (to garnish (optiona
- 2 tsp soy sauce (or tamari if gluten free)
- Carbohydrate 89.9126552068161 g
- Cholesterol 0 mg
- Fat 7.3357541666613 g
- Fiber 3.13599994659424 g
- Protein 7.28 g
- Saturated Fat 1.11590374999903 g
- Serving Size 1 1 Serving (235g)
- Sodium 2.02093750128013 mg
- Sugar 86.7766552602219 g
- Trans Fat 0.387720000000001 g
- Calories 468 calories
Step-by-step
- Mix all sauce ingredients together and set aside until serving time.
- Wash rice thoroughly under running cold water until water runs clear.
- Put rice in a small non-stick saucepan with a lid, add salt and 1 1/4 cups cold water.
- Bring to a simmer, reduce heat to low, and cook for 10 minutes with the lid on.
- After 10 minutes, if water remains, increase heat for 1-2 minutes. Turn off heat and let sit, covered, for another 10 minutes.
- Heat 1 tbsp cooking oil in a frypan. Add tofu and fry until crisp and golden, turning regularly.
- Add 1 tsp sesame oil to the frypan. Add carrots and cook for 1-2 minutes.
- Add another 1 tsp sesame oil. Add shiitake mushrooms and cook for 1-2 minutes. Add soy sauce and cook for another 1-2 minutes.
- Add spinach and cook until wilted, then add sprouts and cook until heated through.
- Spoon rice into bowls. Arrange tofu and vegetables on top.
- Garnish with sliced radish, spring onion, and sesame seeds.
- Dress with gochujang sauce and eat immediately.
My Favorite Weeknight Vegan Bibimbap
As a busy working mom, finding time to cook healthy and delicious meals can feel like a never-ending challenge. But let me tell you about my new favorite weeknight dinner: Vegan Bibimbap! It's vibrant, flavorful, and surprisingly quick to make, even on those crazy days when I'm juggling work deadlines, school pick-ups, and everything in between. The best part? It's completely vegan, so I feel good about feeding my family something nutritious and plant-based.
The beauty of Bibimbap lies in its simplicity and versatility. The base is fluffy, sticky rice, cooked to perfection – a little trick I’ve learned over the years is to let it steam gently after cooking for that perfect texture. Then comes the colourful array of sauteed vegetables. I love using a mix of carrots, shiitake mushrooms, and spinach – but you can really adapt it to whatever vegetables you have on hand or whatever is in season. The crispy tofu adds a satisfying protein element, and a generous helping of gochujang, a fermented Korean chili paste, brings the whole dish together with its rich umami flavour and subtle kick.
I've perfected my own little version over time. I find that using a good quality sesame oil is key to unlocking the delicious nutty aroma and flavour in the vegetables. And the key to truly amazing tofu? Don’t overcrowd the pan! Give those tofu cubes plenty of space to crisp up beautifully on all sides. I've learned that patience is key here; it takes a bit of time, but the result is well worth the wait. The vibrant colours and the mix of textures – the soft rice, the crisp tofu, the slightly chewy vegetables – are just so satisfying.
This dish isn’t just a quick and healthy weeknight meal; it’s also incredibly adaptable. It’s great for meal prepping – I often double the recipe and have leftovers for lunch the next day. Plus, it’s a wonderful dish to get creative with. Feel free to add your own favourite vegetables, like zucchini, bell peppers, or even some kimchi for an extra spicy kick. It’s also a great way to use up leftover vegetables from the fridge – making it the perfect recipe for reducing food waste.
Beyond being a practical weeknight solution, Bibimbap has also become a special dish in my family. It’s a fun meal to share, and the colourful presentation always brightens up our dinner table. The kids love helping me chop vegetables and assemble the bowls – turning a simple weeknight meal into a fun family activity. The whole process, from prepping the ingredients to enjoying the final delicious bowl, is a relaxing and rewarding experience that allows me to unwind after a busy day.
So, if you're looking for a vibrant, healthy, and utterly delicious vegan meal that's quick to make and adaptable to your needs, I highly recommend you give my Vegan Bibimbap a try. It’s quickly become a staple in my home, and I’m confident it will become a favorite in yours too. Trust me on this one – it's a game-changer!
