Spicy and Fresh Vegan Bibimbap Bowl
Ingredients
- 2 carrots
- 1/2 zucchini
- 5 champignons
- 5 shiitake mushrooms
- 1 smoked tofu
- 1/4 cucumber
- 1 handful bean sprouts
- 1 cup rice
- Salt, pepper
- 2 teaspoons sesame seeds
- Handful sea asparagus
- Handful shredded seaweed
Sauce
- 2 tablespoons Gochujang Paste
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon sugar
- 1 spring onion
Preparation
Cook rice
Rasp the carrot and zucchini
Chop the mushrooms
Dry the tofu in a kitchen paper
Cut cucumber in very small stripes
Chop the spring onion
Mix all ingredients for the sauce together
Fry the ingredients separately in oil and then place each aside
Fry beansprouts and deglaze with soy sauce
Do the same with the mushrooms
Fry tofu golden then take off the oil with a kitchen towel
Add back in the pan and mix with the sauce
Fry for a couple more minutes
Serve everything on the rice
Top with sesame seeds and seaweed
