Vegan Bibimbap

🛒 Ingredients

• Cooked Short-Grain White Rice 180 g · 234 kcal
• Firm Tofu 100 g · 76 kcal
• Fresh Spinach 60 g · 14 kcal
• Mung Bean Sprouts 60 g · 19 kcal
• Carrots, julienned 50 g · 20 kcal
• Zucchini, julienned 50 g · 8 kcal
• Shiitake Mushrooms 40 g · 14 kcal
• Rehydrated Fernbrake (Gosari) 30 g · 10 kcal
• Gochujang (Korean Chili Paste) 20 g · 46 kcal
• Soy Sauce 15 g · 12 kcal
• Toasted Sesame Oil 10 g · 88 kcal
• Minced Garlic 5 g · 7 kcal
• Brown Sugar 5 g · 19 kcal
• Toasted Sesame Seeds 5 g · 28 kcal
• Rice Vinegar 5 g · 1 kcal
• Vegetable Oil 10 g · 88 kcal

👨‍🍳 Instructions

1. Press tofu to remove excess water, then cut into small cubes. Marinate tofu cubes in 1 tbsp soy sauce, 1 tsp sesame oil, and 1 minced garlic clove for at least 15 minutes.
2. Prepare the vegetables: Blanch spinach and bean sprouts briefly, then squeeze out excess water. Lightly sauté julienned carrots, zucchini, shiitake mushrooms, and rehydrated fernbrake in separate pans with a little vegetable oil and a pinch of salt until tender-crisp.
3. In a separate pan, pan-fry the marinated tofu cubes in a little vegetable oil until golden brown and slightly crispy on all sides.
4. Prepare the gochujang sauce by combining gochujang, soy sauce, rice vinegar, brown sugar, a dash of sesame oil, and minced garlic. Mix well until smooth.
5. To assemble, place a bed of warm cooked rice in a large bowl. Artfully arrange the sautéed vegetables, pan-fried tofu, and rehydrated fernbrake in separate sections around the rice.
6. Drizzle the gochujang sauce generously over the ingredients. Garnish with toasted sesame seeds before serving. Mix all components together thoroughly just before eating.