Bibimbap is a popular Korean rice dish, traditionally topped with a vibrant array of vegetables, fermented condiments (typically kimchi), and proteins slathered in a savory-sweet pepper paste called gochujang. Bibimbap means “mixed rice” in Korean, and once the bibimbap is served, diners are encouraged to mix all of the components together. This vegan friendly version uses tofu as the main ingredient, heavily seasoned with a combination of gochujang, garlic, sesame oil, and soy sauce. We serve our bibimbap with an array of traditional bibimbap vegetables including, carrots, mushrooms, spinach, and bean sprouts.
Bibimbap-Style Rice Bowls with Spicy Tofu
- 2 tbsp gochujang
- 4 garlic cloves, peeled and minced
- 1 tbsp sesame oil
- 1 tbsp low sodium soy sauce
- 1 (14 oz) package extra-firm tofu, drained and cut into ½ inch thick planks
- 1 cup shredded or julienne carrots
- 2 cups sliced shiitake mushrooms
- 2 cups chopped baby spinach
- 1 cup bean sprouts
- 1 cup jasmine rice
- 1 cup kimchi
- ¼ cup chopped scallions
1) In a medium bowl, whisk together gochujang, garlic, sesame oil, and soy sauce until blended.
2) Spread half the sauce over the tofu and place in a vacuum seal bag. Vacuum seal tofu using a vacuum sealer or with our DIY vacuum sealing guide. Place sealed tofu in a Suvie pan, cover with water, and insert into the top right zone of your Suvie.
3) Place carrots, mushrooms, spinach, and beans sprouts in another Suvie pan and top with remaining sauce. Insert pan into the top left zone of your Suvie.
4) Add rice to the starch pan and place in the bottom right zone of your Suvie. Fill reservoir, input settings, and cook now or schedule.
My Cook > Multi-Zone Settings
Protein: 175°F, 1 hour
Vegetable: 5 minutes
Starch: 15 minutes
5) After the cook, remove all the pans from your Suvie. Drain excess water from the protein pan, remove tofu from the vacuum-sealed bag. Drain any excess liquid from inside the bag and wipe the pan dry with a paper towel, return the tofu to the pan. Place the pan in the top right zone of your Suvie and broil for 10 minutes or until tofu is lightly golden.
6) Fluff rice with a fork and divide between bowls. Top rice with vegetables, tofu, kimchi, and scallions.
Nutritional Information per serving (4 servings per recipe): Calories 416, Total Fat 9g, Total Carbohydrates 63g, Total Sodium 1182mg, Total Protein 22g