Vegan Bibimbap Rice Bowl
Ingredients
- Rice
- 1 zucchini
- 1 large carrot
- 1 cup beansprouts
- 8 oz shiitake mushrooms
- 2 cups napa cabbage
- 1 cup spinach leaves
- 2 scallions
- 1/2 block extra firm tofu
- 1/2 block silken tofu
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garlic powder
- 1 tablespoon nutritional yeast
- Sesame oil
- Salt
- Rice vinegar
- Tamari or soy sauce
- Coconut aminos
- Gochujang
- Sesame seeds
Preparation
Cook the rice according to package instructions.
In a large pan, heat a drizzle of oil, sauté half of the chopped scallions until aromatic, add the tofu and break it into smaller pieces with your spatula, season with turmeric, garlic powder, nutritional yeast, stir to combine evenly, and add a pinch of salt to taste.
Cut and prepare the vegetables, then sauté the cabbage, carrots, zucchini, and shiitake mushrooms separately. Season each with salt, tamari or soy sauce, and coconut aminos to taste, and finish by sprinkling on some sesame seeds and chopped scallions.
Bring a large pot of water to a boil, blanch the spinach and beansprouts separately for about one minute each, then run them under cold water to stop the cooking. Toss each with some sesame oil, rice vinegar, and tamari or soy sauce to taste.
Assemble the bowl with rice and vegetables, top with a dollop of gochujang, and enjoy.
Tips
This is a great recipe for those new to Korean cuisine.
